2 COBS Bread Sour Dough White Rolls
2 Tbsp butter
250mL white wine
1L vegetable stock
150g grated Gruyere cheese
Salt and pepper for seasoning
Preheat oven to 200°C.
Peel onions, cut in quarters and place in a heavy based roasting pan with butter. Season with salt and pepper. Roast for about 50 minutes until soft and caramelised. Remove from oven and place in saucepan with white wine over a low-medium heat. Simmer for 10 minutes with the lid off until wine has almost evaporated. Add stock, bring to a simmer and cook for 20 minutes.
To make the cheese croutons, cut Sourdough Rolls into thick slices. Toast the bread on one side, turn and sprinkle with cheese. Ladle soup into bowls and float the bread on top. Place under a hot grill until cheese melts. Serve immediately.