This is such a wonderful tasty soup – it is so hearty that it can be served as a main meal with the crusty bread and gruyere cheese.  My secret ingredient in this recipe is, in addition to the stock, I add a can of tinned beef consommé – it adds an additional richness to the soup.  Like many soups it’s even yummier if left 24 hours.

Ingredients

50g butter

4 large onions finely sliced

2 garlic cloves finely chopped

1 bouquet garni

50g plain flour

150 ml Madeira (you can use dry white wine as an alternative)

800 ml beef stock

400 ml tin of beef consommé

300g Gruyere cheese

1 baguette sliced

Method

1. Melt the butter in a large sauce pan over a medium heat and add the sliced onions.  Put the lid on and cook for approximately an hour until the onions are soft and going lightly brown. Stir occasionally to prevent from sticking
2. Add the garlic and cook for a couple of minutes, then add the flour and cook until you have a sandy coloured paste
3. Pour in the madeira and bring the mixture to a simmer, stirring constantly
4. Then add the stock, tin of consommé, the bouquet garni and season before simmering for 30 minutes
5. Toast the baguette slices on both sides
6. Ladle soup into heat proof bowls, place a slice of baguette on top, sprinkle with cheese and place under the grill for a few minutes until the cheese starts bubbling