2 Tbsp butter
6-8 large yellow Country Magic Onions, julienned
8 cups beef broth
1 tbsp black peppercorn
1 tsp coarse sea salt
2 bay leaves
2 tbsp thyme
1 tbsp kitchen bouquet (browning sauce)
1/2 cup port
Salt & freshly ground pepper, to taste
6 crouton rounds
2 cups Gruyere cheese, shredded
To make croutons:
trim six slices of bread to fit the opening of the bowls, spread with butter and bake in oven (400°F) until crisp for three to five minutes, repeat on other side.
Melt butter in large heavy bottom pot, add onions and sweat until golden brown, approximately 10 minutes. Add beef broth, Kitchen Bouquet, sachet bag and port. Bring to a boil, then let simmer for 40 to 45 minutes. Taste and adjust seasoning with salt and freshly-ground pepper.
to assemble, pour soup into oven-proof bowls, top each bowl with a crouton and cheese, bake in pre-heated 400°F oven until the cheese starts to melt and brown on the side of the bowl, approximately five to six minutes.
The Kilted Chef proud ambassador of Country Magic