Ingredients:
3 large yellow onion, shredded
8 cups beef stock
2 cups red wine burgundy
2 tbsp olive oil
shredded cheese
loaf French bread
3 bay leaves
dash of thyme
dash of nutmeg powder
salt and pepper to taste
Preparation:
3 large yellow onion, shredded
8 cups beef stock
2 cups red wine burgundy
2 tbsp olive oil
shredded cheese
loaf French bread
3 bay leaves
dash of thyme
dash of nutmeg powder
salt and pepper to taste
Preparation:
1. Remove skin from onion, rinse well and shred. Heat the large heavy based sauce pan, saute the oil and onion and stir until browned.
2. Add flour and stir until well mixed. Season with salt, pepper and nutmeg.
3. Pour the stock and wine, add bay leaves and thyme. Bring to boil over high heat, then reduce heat to low cook until the sweet flavor of onion is released and onion is soft. Remove from heat and discard the bay leaves.
4. Ladle the soup into the oven proof soup bowl. Slice the bread sprinkle each slice with shredded cheese, use cover top onion soup. Bake in heat element at 200°C until the cheese bubbles and richly golden.
5. And serve immediately.
