French onion soup with sourdough crouton and Gruyere
4 Spanish Onions, sliced thinly
4 cloves of garlic, minced
2 tbsp. canola oil
½ cup off dry white wine
1 small bunch Fresh Thyme, chopped
8 cups good quality chicken or beef stock
6 slices of sour dough bread
2 cups grated Gruyere
Add 2 tbsp. of oil to a large saucepot and heat on the highest setting.
When the oil is almost smoking add in all of the onions, allow them to gain colour before stirring, this should take 2-3 minutes. Stir and then lower heat to medium.
Repeat this process. Allow the onions to gain colour (letting them cook untouched for 2-3 minutes) then stir. Continue this until fully caramelized. This total procedure should take roughly 25 minutes.
Next add in minced garlic and cook for 3 minutes.
Add in the wine and reduce to a syrup consistency.
Add stock and thyme, turn to low heat and simmer for 30 minutes.
Season your soup with salt and pepper to taste.
Ladle into oven friendly soup bowls, top each bowl with a slice of sour dough and grated cheese.
Toast under broiler until cheese is brown and bubbly.