It’s just another lazy Saturday afternoon and a simple yet nutritious dish to go along with it.
- Bread: 1 slice, halved
- Butter: 1 tbsp (25g)
- Olive oil: 1/2 tbsp
- White onion: 1 (big), sliced finely
- Plain flour: 1 tbsp
- Chicken stock: 500ml
- White wine: 3 tbsp
- Lemon thyme: 2 sprigs
- Salt: 1 tsp
- Ground blackpepper: to taste
- Gruyere cheese: 50g, grated
- Toast bread in oven and set aside.
- Heat butter and oil in saucepan.
- Add onions and cook 10 – 12min till softened.
- Add flour and stir 1 min.
- Add stock, wine, thymes, salt and pepper. Stir and bring to boil.
- Turn heat down and leave to simmer for 15 min.
- Place toasts in soup. Grate cheese on top of toasts and grill for 5 – 8 min to serve.
- To further enhance the flavour, leave soup to set for 30min before serving.
- I was supposed to use white wine, but ended up using red wine (out of desperation) instead. So the soup, rightfully, should not turn out to have such a deep mahogany tinge.