Vegetarian French Onion Soup Gratin

• 900 g Yellow onion
• 40 g Unsalted butter
• 1 tbsp Olive oil
• 1 ¼ tsp Fine sea salt
• 1 tsp Black peppercorns
• 6 sprigs Fresh thyme
• 150 ml Dry White Wine
• 1.2 liters Vegetable stock
• 200 g Baguette, preferably day-old
• 160 g Gruyère cheese

1. Peel the onions, halve them through the root, then slice thinly. Set a large pot over medium heat and add the butter and olive oil.
2. Add the onions and fine sea salt, then cook, stirring often, until deeply caramelised and jammy. Keep the heat at medium to medium-low so they brown slowly without catching.
3. Lightly crush the black peppercorns and add them to the pot with the thyme. Pour in the wine and scrape up any browned bits from the base, then simmer until the wine is reduced by about half.
4. Add the vegetable stock, bring to a gentle simmer, then cook for 15 minutes for the flavours to meld. Taste and adjust with a little more salt if needed, then remove the thyme sprigs.
5. Heat the grill to high and toast the baguette until lightly golden on both sides. Grate the Gruyère cheese.
6. Ladle the hot soup into oven-safe bowls set on a baking tray. Float the toasted baguette on top, pile over the Gruyère, then grill until bubbling and golden.
7. Serve immediately while the gratin crust is crisp. Take care, as the bowls will be very hot.

Made this recipe? Rate it — a comment is optional.