Onion soup au gratin
4.4 oz. (125 g) Landana 1000 DAYS
1 leavened bread or other long, rustic bread
3 large, mild onions
2 tbs. olive oil
1.8 oz. (50 g) butter
½ tsp. sugar
½ tsp. dried thyme
1,5 dl dry white wine
1,25 l beef, chicken or vegetable bouillon
White wine vinegar (to taste)
Salt & freshly ground pepper
Preheat the oven at 180˚C. Slice the bread 2 cm thick and lay on a baking tray. Toast for 15 minutes in the oven until they are light brown and crispy. Keep these aside.
Cut the onion into thin slices. Heat the oil in a large casserole, add the butter and onion. Mix the onion well with the oil, cover and cook on low to medium heat until they are deep golden brown; stirring occasionally. This can take 40 minutes, depending on the onions.
If desired, add the sugar as soon as the onions begin to get brown and stir more frequently to avoid burning. Add the thyme and wine and when the onions are nicely coloured, reduce everything by half.
Add the bouillon, bring everything to the boil once more and let the soup simmer for 20-25 mins. Add salt and pepper to taste. If the soup is too sweet add a few drops of white wine vinegar.
Heat the grill and grate the Landana 1000 DAYS. Sprinkle the cheese over the slices of bread and place these under the grill for 5-10 minutes until the cheese melts. Ladle the soup into four bowls and lay a piece of toast with Landana 1000 DAYS in each bowl.
Côtes du Rhône (Red, France)