With onions grown just across the fields by Growing Well in mind, here’s our version of a classic recipe that celebrates their tastiness.
2kg Growing Well onions finely sliced
2 cloves of garlic sliced
2 tbsp plain flour
2ltrs beef stock
200g Gruyere cheese
1 day old sourdough
2 bay leaves
1. Add the thinly sliced onions, garlic, 2 bay leaves and a drizzle of olive oil to a pan and cook gently, stirring occasionally. Keep sweating the onions until they are lightly brown.
2. Place the plain flour in the oven for 10 minutes to brown it off then add it to the onions. Mix the flour through before adding the beef stock. Cover and simmer for 15-20 minutes.
3. While the soup simmers, slice the sourdough and toast one side. Rub the other side with the garlic and top with the cheese. Put it back under the grill until the cheese has melted. Once cooled, cut or break into croutons and serve them on top of the soup.