- 100g Western Star Original Butter
- 1kg brown onions, sliced
- 1 teaspoon sugar
- Salt and black pepper, to taste
- 2 tablespoons plain flour
- 1 tablespoon dijon mustard
- 1 cup white wine
- 1 litre salt reduced beef stock
- 4 slices baguette
- 20g Western Star Original Butter, extra
- 4 sage leaves
- 1/2 cup Perfect Italiano Parmesan, grated
| - Melt butter in a large saucepan, add onion, sugar, season with salt and cook over low heat stirring occasionally for 25-30 minutes until very soft and browned
- Stir mustard and flour into the onions, and cook for a further 3-4 minutes until flour is well browned, stir in wine and cook for a further minute before stock. Cover and bring to a gentle simmer for 25-30 minutes until thickened and dark, season to taste
- In the meantime, spread bread with butter, top with sage leaves
- Ladle soup into 4 ovenproof bowls or mugs, top with a slice of bread, sprinkle with parmesan and grill under a hot grill for 3-4 minutes until cheese is bubbling and bread is golden. Serve immediately
|
