Take your large pot and place over a medium heat. Add in the
Butter (3 Tbsp)
. When melted, tip in all the
Onions (5 cups)
and give it a stir.
Continue to cook for approximately 25 to 35 minutes whilst stirring occasionally. You want to get a nice golden brown colour – try not to be impatient and give in early. Also, don’t worry too much if it catches on the bottom of the pan, it’s all adding caramelisation and flavour!
Once the onions are done, add in the
Garlic (2 cloves)
All-Purpose Flour (1/3 cup)
and stir continuously for about two minutes.
Add in the
White Wine (1 bottle)
and stir for about a minute until most of it has been absorbed.
Gradually add in the
Chicken Stock (8 1/3 cups)
then bring it all to a boil. Add in the
Bay Leaves (2)
Fresh Thyme Leaves (2 sprigs)
, and a generous helping of
Salt (to taste)
Ground Black Pepper (to taste)
. Stir it all up, pop the lid on and simmer for about 25 minutes.
When the timer has beeped – remove the lid and fish out the bay leaves and thyme sprigs. If saving for later, allow to cool completely before dividing into bags/tubs and freezing. If you want to serve straight away – preheat your grill.
Divide the soup between oven-proof bowls, place one or two slices of
Baguettes (to taste)
in each bowl and cover with
Cheddar Cheese (to taste)
Place under the grill until the cheese is golden and bubbling. Serve immediately.