INGREDIENTS
¼ cup (60g) Clover Mooi River butter
5 large onions, sliced
2 garlic cloves, crushed
1 tablespoon (15ml) cake flour
½ cup (125ml) dry red wine
8 cups (2 litres) beef stock
4 sprigs of thyme
2 bay leaves
salt and black pepper
1 small French baguette, sliced at an angle into 12 slices
¾ cup (75g) Clover Tusser’s cheese, grated
Method
Preheat grill on high.
Heat the butter in a large saucepan over medium heat.
Add the onions and garlic, and cook while stirring, for 15 minutes or until the onions are soft and light-golden brown.
Add the flour and cook for 1 minute.
Add the wine and cook for another minute.
Stir in the stock, thyme and bay leaves and bring to the boil.
Reduce heat and simmer, uncovered, stirring occasionally, for 30 minutes or until soup thickens slightly.
Remove thyme and bay leaves.
Season with salt and pepper to taste.
Place bread slices on a baking tray and grill for a minute on each side or until a light golden colour.
Remove from grill and sprinkle cheese evenly.
Return under the grill and cook for a further 2 minutes or until the cheese melts and is golden brown.
To serve, ladle soup into serving bowls and top with the cheesey toasts.
CLOVER INGREDIENTS USED IN THIS RECIPE
