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Preparation
Cooking
in 55 minutes
- Melt the butter and olive oil in a large pan. Add the onions, cover and cook for 10 minutes until softened.
- Stir in the sugar and cook for 20 minutes, stirring often, until the onions are deeply golden and caramelised.
- Increase the heat, gradually add the wine, then the stock. Cover and simmer for 15-20 minutes.
- For the grilled cheese dippers, lightly brush 4 slices of Farmhouse White with olive oil and place oil-side down on a baking tray. Top each with 2 cheese slices and another slice of bread.
- Brush the tops with oil and bake at 180°C for 8-10 minutes until golden and the cheese has melted.
- Cut each sandwich into thirds and serve with the soup.
Ingredients
4 slices
50
g
butter
1
tbsp
olive oil
1
kg
chopped onion
1
tsp
brown sugar
4
clove of garlic, sliced
250
ml
dry white wine
1.3
l
beef broth
140
g
Gruyère cheese
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