Onion soup with three-cheese toast
SERVES 4 // PREP TIME 20 MINS // COOK 2 HRS 15 MINS
Rich, warming and just a little bit boozy – the perfect meal for a cosy night in. A little black truffle wouldn’t hurt, either.
50 gm butter
6 large onions, thinly sliced 2 star anise
200 ml white wine
70 ml sherry vinegar, plus extra to taste
1 litre (4 cups) beef stock 6 thyme sprigs
30 ml Port
4 thick slices white sourdough, halved
Butter and Dijon mustard, for spreading
60 gm each grated Fontina, Raclette and Gruyère
1 Melt butter in a casserole over low heat, add onion and star anise, and season to taste. Cook slowly, stirring often, until onion begins to soften and release liquid (20-25 minutes). Increase heat to medium, stir occasionally until liquid reduces completely, then stir often to ensure it colours evenly, until it’s deeply caramelised
(30-40 minutes). Deglaze with wine and sherry vinegar, scraping the base of the pan, and reduce until almost evaporated (1-2 minutes).
Add stock and thyme, bring to the boil, then reduce heat to medium, cover and simmer until well flavoured (40 minutes to 1 hour). Season to taste, add Port and a little extra vinegar to taste if necessary.
2 Preheat grill to high. Place sourdough slices on an oven tray and toast, turning once, until golden (1-2 minutes each side). Butter and spread generously with mustard.
Divide soup among ovenproof serving bowls and top each with a croûton. Combine cheeses, scatter evenly over croûtons, and grill until golden and bubbling (3-5 minutes). Serve hot.