Ingredients
- 3 tbsp olive oil
- 400g diced beef (suitable for braising)
- Salt and pepper
- 1.5kg onions (equivalent of 2 very large Spanish onions), finely sliced
- 4 cloves garlic, peeled and chopped
- 2 bay leaves
- A few sprigs thyme (5 or 6 will do)
- 1 large glass white wine
- 2 litres beef or chicken stock
- 2-3 tbsp Worcestershire sauce
- 4 good slices baguette
- 60g Gruyère, grated
- Parsley, chopped, to serve
- Salt and pepper
Brown the beef in the olive oil, season very well and then turn the heat down and, in the same saucepan, sweat the onions with the beef, keeping the lid on until very, very soft – about 15-20 minutes. Add the garlic, bay leaves, thyme and wine, cook for a few minutes and then and the stock and Worcestershire sauce.
Cook for another 30 minutes and then season. If the beef isn’t tender enough, cook for another 20 minutes.
Just before serving, toast the baguette slices and top with the grated Gruyère. Grill until bubbling and serve one on top of each bowl of soup, with some chopped parsley.
