Ingredients
60g unsalted butter, plus 1 tbsp
1 tbsp vegetable oil
1kg Wilcox onions, peeled and sliced
1 bottle dry white wine
60g plain flour
1.8 litres beef stock
1 baguette, sliced
5 egg yolks
100ml port
250g creme fraiche
300g gruyere, grated
Salt and black pepper
Directions
1 Melt 60g of butter with the oil in a pan over a medium heat, then add the onions. Cook, stirring occasionally, until they caramelise, but don’t cover the pan. Once the onions are ready, add the white wine and cook until the liquid has reduced by half.
2 Melt the remaining 1 tbsp of butter in a large saucepan, add the flour and mix well to make a roux. Cook until the roux is light brown, but don’t let it burn. Add the stock, whisking well. Simmer for 5 minutes, then add the onion mixture, season and cook for another 30 minutes. Meanwhile, toast some baguettes.
3 Preheat the grill. Mix the egg yolks, port and creme fraiche, then divide it equally between heatproof soup bowls. Pour some hot soup into each bowl, stirring it into the egg mixture with a fork. Add some of the toast , sprinkle with grated gruyere and glaze under a grill until the cheese is golden and bubbling. Serve.
Recipe courtesy of delicious.com.au
Serving size 4