- 2 COBS Bread Sour Dough White Rolls
- 3 onions
- 3 Tbsp butter
- 250mL white wine
- 1L vegetable stock
- 150g grated Gruyere cheese
- Salt and pepper for seasoning
Preheat oven to 400°F.
Peel onions, cut in quarters and place in a heavy based oven proof saucepan pan with butter. Season with salt and pepper. Roast for about 50 minutes until soft and caramelized. Remove from oven and place the saucepan with white wine on a stove top burner 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 oven proof bowls and float the bread on top. Place under a hot grill until cheese melts. Serve immediately.