Celebrate Bastille Day on July 14 with a memorable feast chez toi
Serves 4-6
• 25g butter
• 6 large onions, sliced
• 4 cloves garlic, crushed
• 2 bay leaves
• 1 thyme stalk
• 2 litres beef stock
• 1 cup red wine
• Salt and freshly ground pepper
• ½ baguette, sliced 2cm thick
• 100g gruyere, grated
• Parsley to garnish
1. In a large pot, melt the butter. Add onions, garlic, bay leaves and thyme. On a low heat, soften onions and cook until they start to caramelise; this will take 20-25 minutes. If they start sticking to the bottom of the pan, add a small amount of water.
2. Add the stock and wine, then simmer for 15 minutes, until the flavours infuse. Season with salt and pepper.
