Preparation 35 mins | Cooking time 1 hour 30 mins | Serves 4
YOUR PACKAGE CONTAINS:
1.5 kg brown onions
1 x Garlic Knob,
Fresh Bay Leaves 10g pack
3 x URBAN PANTRY Beef Stock 500ml
CAPIRETE Vinagre De Jerez Sherry Vinegar 375ml
1 x Freshly Baked Baguette
JARLSBERG Cheddar Cheese 350g
(Pantry staples can be selected from the ADD ONS menu as needed)
2 tbs olive oil
1.5 kg brown onions, sliced
3 garlic cloves, finely chopped
1 tsp brown sugar
6 cups beef stock
2 bay leaves
2 tsp sherry wine vinegar
CHEESE BREAD TOAST:
4 thick slices baguette bread
Olive oil for brushing
2 garlic cloves, halved lengthways
150g grated Jarlsberg or cheddar cheese
STEP 1: In a large saucepan over medium-low heat, warm the oil and butter until butter sizzles. Add onions, garlic and sugar and cook, for 25 minutes stirring occasionally, until onions are soft and transparent. Uncover and cook, over medium heat for 30 minutes stirring often or until onions are deep golden and caramelised.
STEP 2: Stir in stock and bay leaves. Cover and bring to the boil. Reduce heat, cover and simmer, stirring occasionally, for 30 minutes. Season with salt and pepper to taste and stir in vinegar.
STEP 3: Just before serving, to make cheese bread, preheat a grill on high and line a grill tray with foil. Brush bread on both sides with oil and rub with the cut-side of the garlic. Grill bread on one side until golden. Turn slices over and top with cheese. Grill until cheese bubbles.
STEP 4: Ladle soup into serving bowls and place toasted cheese bread on top of the soup just before serving.
Bon Appetite...Enjoy :)