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Ingredients

• 15g unsalted butter
• 1 tbsp olive oil
• 3 large onions, halved and thinly sliced
• 2 leeks, halved lengthways and thinly sliced
• 1 garlic clove, crushed
• 2 tsp fresh thyme leaves
• ½ tsp caster sugar
• 1 tbsp sherry vinegar
• 3 small potatoes, about 300g in total
• 1.4 litres beef stock (well-flavoured)
• 4 fresh chives, snipped
• GRUYÈRE CROÛTES
• 3 thick slices wholemeal bread
• 1 garlic clove, cut in half
• 2 tsp French mustard
• 75g Gruyère cheese, coarsely grated
• 50g walnuts, roughly chopped

Description

The Secret Of This Rich, Warming Soup Lies In The Slow Cooking Of The Onions And Leeks, In Just A Little Butter And Oil, Until Lightly Caramelised. Thinly Sliced Potatoes Add Extra Carbohydrate And Help To Thicken The Stock. Complemented By Crunchy Cheese

All Recipes UK