2 T butter
2 onions, sliced thin
2 t sugar (optional)
1 t thyme
1 C white wine
4 C stock (homemade is best but your choice: vegetable, chicken or beef)
salt and pepper to taste
2 slices french bread, sliced thick and toasted
1 C gruyere cheese, grated
Melt the butter over low heat and add the onions. Cover and cook for about 20 minutes, stirring occasionally so the onions don't burn but hopefully get good and brown and caramelized. Add sugar if desired to encourage the caramelizing. Season with salt, pepper and thyme. Add the wine and stir well, making sure you hit the bottom every time to loosen the good bits. Add the stock and continue cooking for 30 to 40 minutes more. Preheat your oven to about 150C. Transfer the soup to oven-proof bowls,top with the bread and cover with grated cheese to finish. Bake until cheese has melted and is beginning to brown.
I so love delving into my vegbox after it has been delivered so I can set meal plans for the week. I like that the vegetables are fresh, seasonal and come from nearby.
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