Onion and beef broth with cheese croutons
Serves
6
Preparation time
10 min 
Cooking time
15 min
Ingredients
- 6 cloves garlic
- 3 red onions
- 3 brown onions
- 1 leek
- 75g butter
- 50ml olive oil
- sea salt and freshly ground black pepper
- 2 litres beef stock
- 1 small baguette
- 100g Jarlsburg cheese, sliced
Method
- Peel the garlic and finely dice
- Peel all the onions, cut in half and finely slice
- Wash and finely slice the leek
- Heat the butter and olive oil in a large saucepan; add the garlic and saute for 3-4 minutes
- Add in the onions and leeks, season with salt and pepper and cook slowly for at least an hour, gently colouring the onions
- Add the stock, bring to the boil then simmer for 10-15 minutes
- Slice the baguette into croutons and toast
- Layer each piece of toasted bread with the sliced cheese and place under a hot grill until bubbling
- Serve the soup steaming hot with the toasted cheese croutons for dipping
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