Ingredients
-
50 grams butter
-
1 tablespoon olive oil
-
5 onions, thinly sliced
-
3 cloves garlic, minced
-
1 tablespoon soft brown sugar
-
2 tablespoons whisky(we used Canadian Club 8YO Whisky)
-
1/2 cup dry white wine (we used Wither Hills Sauvignon Blanc)
-
1 tablespoon white wine vinegar
-
1.5 litres good-quality beef stock
-
1 bay leaf
-
3 sprigs fresh thyme
-
small bunch fresh parsley
-
1/2 teaspoon sea salt
-
1/2 teaspoon cracked pepper
-
6-8 slices sourdough
-
125 grams gruyere cheese, grated
This classic sustaining soup is boosted with the warming addition of whisky and wine. Serves 6-8
-
Melt butter with olive oil in a large heavy-based casserole dish. Fry onions, garlic and brown sugar over a low heat
for 25-30 minutes, or until onions are golden brown.
-
Add the whisky, wine, vinegar and beef stock and bring to a simmer.
-
Tie stems of herbs together with cooking string and add to soup along with salt and pepper. Cover and cook for 30 minutes.
-
Remove herb bundle and divide soup between bowls. Top with a slice of sourdough and gruyere cheese. Grill for 2-3 minutes, or until cheese is golden and bubbling. Serve immediately.
We’ve made it easier to shop through our website liquorland.co.nz – simply select your store, select your order and pay – it’s as simple as that!
