Caramelised onion soup and Gruyère toasts
- 8 brown onions, sliced
- 30ml (2 tbsp) fresh rosemary, finely chopped
- 60ml (¼ cup) olive oil
- 120g sugar
- 1,5L beef stock, hot
- 8 baguette slices
- 100g Gruyère, grated
Put the onions, rosemary, oil and sugar in a pot and cook until the onions are caramelised, about 10 minutes.
Pour in the stock and cook for 15 minutes.
Heat the grill.
Place the bread slices on a baking tray. Top with the cheese and grill until the cheese has melted.
Serve the soup hot with the cheese toasts.