It’s soup season and this has got to be one of my absolute favourites because it’s rich with flavour but so cheap to make! 

Serves 1-2 

Ingredients:

1 tablespoon each butter and oil 

2 onions, sliced thinly (see note) 

1 scant tablespoon plain flour 

3 cups beef, chicken or vege stock (or water) 

Splash of white or red wine (optional) 

1 bay leaf 

½ tsp sea salt 

½ tsp brown sugar 

Decent grind black pepper 

1-2 thick slices of bread 

¼ cup grated cheese – gruyere is traditional but you can use any 

Method:

1. In a heavy pot cook the sliced onions on a medium heat in the butter and oil. Do this with the lid on to let them sweat down. After 5-7 minutes given them a stir (lower the heat if they are getting too brown) and keep covered and cooking for 10 more minutes. Stir the flour through the onions, add a splash of the stock and cook for 1 minutes until the flour has thickened then add the remaining ingredients. Simmer, lid on, for 20-30 minutes. Taste and adjust seasoning. 
2. To serve: Grill bread on both sides, top it with cheese and grill until cheese is melted then place on top of soup in a bowl. Enjoy!