INGREDIENTS: 2 tablespoons olive oil 1kg brown onions, thinly sliced 2 fresh thyme sprigs 2 tablespoons plain flour 1/2 cup sweet sherry 6 cups salt-reduced Massel chicken style liquid stock 30cm baguette Olive oil cooking spray 100g gruyere cheese, grated INSTRUCTIONS: Heat oil in a large, heavy-based saucepan over medium-low heat. Add onion and thyme. Cook, stirring often, for 45 minutes or until onion is browned and softened. Increase heat to medium. Add flour. Cook, stirring, for 2 minutes. Add sherry. Cook, stirring, for 2 minutes or until bubbling. Add stock and 2 cups cold water. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until slightly thickened. Meanwhile, preheat oven to 200°C/180°C fan-forced. Cut eight 1.5cm slices from bread. Spray both sides bread with oil. Place on a baking tray. Bake, turning once, for 5 minutes or until lightly browned. Top with cheese. Bake for 2 to 3 minutes or until cheese has melted. Ladle soup into bowls. Top each with 1 cheese toast. Season with salt and pepper. Serve with remaining cheese toast. (Source: Australia's Super Food Ideas July 2010)
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