2lb Yellow onions (approx 6-7 medium)
2 celery sticks
¼ cup all purpose (plain) flour¼ cup all purpose (plain) flour
3 tbsp of butter
1 tbsp olive oil
3 garlic cloves
2 cups of dry white wine (or apple cider)
2-3 sprigs of thyme
2 bay leaves
7-8 cups water
7oz. Gruyère cheese (grated)
Bread for croûtons, approx 8 slices.
Salt and pepper
Step 1: Slice your bread fairly medium thin, place on baking tray and bake in oven for approx 20-30 min at 300°F until toasted.
Step 2: Peel and slice the onions.
Step 3: Add the olive oil and butter to a large thick bottomed pot on low heat. Add the onions and mix well. Add the minced or grated cloves of garlic. Mix well and let the onions sweat on low heat.
Step 4: Wash and finely chop two celery sticks, add to onions. Continue to cook on gentle heat for approx 30 minutes or until onions are all nicely caramelised. Scrape the bottom with a wooden spoon every few minutes to avoid burning.
Step 5: Add the flour, mix well and let it cook for two minutes as you mix so it doesn’t catch on the bottom (add a little less flour in you prefer less thick). Deglaze with white wine (or apple cider) mix well until it thickens. Add salt, pepper, bay leaves and simmer gently for 20-30 minutes. Mix it every 10 minutes or less to ensure it doesn’t burn on the bottom.
Step 6: Remove bay leaf and and thyme. Pour soup into oven proof soup bowls, top with croutons and add the cheese. Bake in hot oven or for 15 minutes or grill under broiler full heat.