Reservation
Online
The restaurant is open for breakfast, lunch and dinner; also serving signature brunch and high tea every weekend.
Ingredients
Butter – 125 grams
Onions (sliced) – 5 medium
Garlic (chopped) – 3 cloves
Sugar – 5 grams
Red Wine – ½ cup
Beef Stock – 1,250 ml
Thyme – 2 sprigs
Bay Leaves – 2 pieces
Beef (diced, no fat) – 500 g
Salt & Pepper – As per taste
Crostini – 1 piece per serving
Gruyere Cheese – 30 grams per portion
Method
1. Melt butter in a large pot over medium heat.
2. Add onions and sugar and cook until soft, without browning.
3. Turn down heat to low, and cook for 30-45 mins until onions are brown.
4. Bring heat to medium. Add the garlic, thyme and bay leaves.
5. Cook until garlic is soft. Add the red wine and reduce liquid to half.
6. Add the beef stock, beef and bring to a boil. Reduce heat and simmer for another 20 mins.
7. Ladle onion soup into an oven safe bowl with crostini on top. Cover with Gruyere cheese.
8. Bake it in oven at 375°F degrees until cheese has melted.
9. Enjoy