This is rich and indulgent making it a perfect dish on a cold evening. Even though the cold winter in Berlin is not yet upon us, the weather has started to cool down over the past couple of weeks. I made this soup during the week after work. Just put all the ingredients in a pan and leave it to boil away.
I served this with some cheesy baguette slices on the side. I will hand this one to the Germans – baguettes in Berlin are skinny like the real French baguettes. If you are using the thick baguettes in the UK then half each slice to create a load of mini cheese slices.
Ingredients: to serve 2 as a main course or 4 as a starter
4 large onions (thinly sliced)
2 cloves garlic (crushed)
75ml white wine
1 litre (boiling water) beef stock (1 cube)
ground black pepper and salt
1 baguette (about 3 or 4 mini slices each)
gruyère cheese (grated)
- Add the onions and garlic to a deep pan with the butter. Add a pinch of salt and 1 tspn sugar and leave the onions to caramelise in the butter for around 15 mins
- After the 15 mins add the white wine and stir well
- Then add boiling water from a kettle to a measuring jug. Measure out 1 litre and add the beef stock cube. Mix well and then pour into the pan. Put the pan on a high heat and bring to the boil. This will take around 45 mins
- Preheat the oven to gas mark 5 / 190 degrees celsius
- Start making the cheesy baguette slices 10 mins before the soup is boiled down. Slice the baguette and lay the slices onto an oven tray.
- Sprinkle each slice with the grated cheese. For a British touch add a dash of wocester sauce to each slice. Place the bread in the oven for around 10 mins
- Once the soup has boiled down stir in some fresh parsley and ground black pepper
- Pour the soup into the serving bowls and garnish with some more fresh parsley
- Take the cheese slices out of the oven and place these into a bowl and put on the table
- Enjoy on a cold evening!