INGREDIENTS
- 3 onions, thinly sliced
- 40g butter, chopped
- 1 tablespoon olive oil
- 1 tablespoon plain flour
- 60ml (1/4 cup) red wine
- 1L (4 cups) beef stock
- 2 teaspoons finely chopped fresh rosemary leaves, plus extra to serve
- 6 slices toasted French bread
- 60g (2/3 cup) grated Swiss cheese
Serves 3
Step 1
Place the onion, butter and oil in a 1.5L (6 cups) microwave-safe bowl. Manual Cook on 100% for 20 minutes, stirring often, until the onion is golden and caramelised. Check the onions regularly towards the end of cooking to ensure they don’t burn. Step 2
Add the flour to the onions and stir well. Stir in the wine then stir in the stock. Manual Cook at 100% for 10 minutes. Step 3
Place the bread on top of the soup and sprinkle with the cheese. Manual Cook on 70% for 3 minutes or until the cheese has melted. Step 4
Divide the soup and bread among serving bowls. Sprinkle with extra rosemary to serve.
Dividing Line
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