- Serves 4
- Preparation Time 15MINS
- Cook Time 01HR
750g (approx 7-8) brown onions, sliced
30g plain flour
6 cups Campbells Real stock Salt Reduced Chicken
Sea salt and freshly ground black pepper
4 slices of bread (French baguette, sour dough)
100g Gruyere (or comte or emmenthal), grated
STEP 1 Melt the butter in a large heavy based casserole dish over a low heat. When it starts to foam, add the onion and cook for 30-40 minutes stirring regularly or until caramelized and golden brown. (Keep a close eye on the onion while it cooks as it can catch and burn very quickly.) If the onion starts to stick too much, remove the pan from the heat, cover with a lid and leave to stand for 5 minutes. The steam created will loosen the sticky onion and you can then continue cooking.
STEP 2 Sprinkle the flour over the onion and stir for 2 min. Add the chicken stock and bring to the boil. Cover and simmer for 15 min over a low heat. Season to taste with salt and pepper, and then remove from the heat.
STEP 3 Meanwhile, pre heat the griller and toast the bread on one side.
STEP 4 Place 4 oven proof bowls on a baking tray and fill each one with hot soup, leaving a 2cm gap at the top. Top each of the bowls with a slice of bread and cover the bread with grated cheese. Put the bowls under the grill for 4 min or until the cheese is melted and browned. Serve immediately.