Vegetarian Onion Soup with Cheese Crouton

Ingredients

Quantities are for one portion.

• 1crusty bread roll
• 15 mlolive oil
• 400 mlvegetable stock
• 2onions, thinly sliced
• 60 ggruyère cheese, grated
• 15 gbutter
• 10 mlbalsamic vinegar

Method

1. Heat the olive oil and butter in a heavy pot over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, until deeply caramelized and sweet.
2. Stir the balsamic vinegar into the onions to deglaze the pot, scraping up any sticky, browned bits from the bottom.
3. Pour in the vegetable stock, bring to a gentle simmer, and let the flavors meld for fifteen minutes.
4. While the soup simmers, preheat the grill. Slice the crusty bread roll in half and toast lightly.
5. Ladle the hot onion soup into a heatproof serving bowl and place the toasted bread halves on top to float.
6. Pile the grated Gruyère cheese heavily over the bread and place under the grill until the cheese is bubbling, melted, and golden brown.