Swiss/French Onion Soup (with Cave Aged Gruyère)

Swiss/French Onion Soup (with Cave Aged Gruyère)
This recipe is adapted from a recipe found on the cheese makers website.
Note: I like to make the soup at least a day prior as it just tastes better
(serves 4)


Ingredients:
• 400 g onion chopped or rings (I like rings)
• 2 cloves of crushed garlic 
• 2 tablespoons butter
• 2 teaspoons thyme leaves
• 100 ml dry white wine
• 500 ml chicken or vegetable stock
• 200 g Cave Aged Gruyère grated or shaved into large pieces
• 4 slices baguette (pick up one of our par-baked baguettes from the shop)
• Salt, pepper


Preparation and cooking:
Fry the onions, half of the crushed garlic and one teaspoon of thyme in a pan with melted butter


Cook the onions until they start to go transparent


Add the white wine and reduce


Add the stock, cover the mixture and cook for fifteen minutes 


Pre-heat the oven to 350o F


Mix grated cheese with the remaining garlic and thyme.


Slice the baguette into small pieces and then cover the pieces with the cheese and herb mixture


Place the pieces in the oven for ten minutes until the cheese forms a gratin-like texture on the top of the baguette slices


Serve the soup in small bowls adding sea salt and pepper to taste


Arrange the baguette slices on top of the soup and serve


Pair:
With a full bodied red or robust white.