Ingredients for 4 people

  • For the crostini:
  • 1/2 baguette, cut into slices
  • 1 tbs. extra virgin olive oil
  • For the soup:
  • 1 kg brown or white onions
  • 120g butter
  • 2 tbs. extra virgin olive oil
  • 200ml dry white wine
  • 1 tsp. caster sugar
  • 1 tbs. sea salt flakes (or large pinch table salt)
  • 2L vegetable or chicken stock – warm
  • To garnish:
  • 250g grated Gruyere cheese
  • 2 tbs. De Nigris Platinum Label Balsamic Vinegar

For the recipe

Preheat oven to 200 degrees C.
Place baguette slices on a lined oven tray, cook in oven for about six to eight minutes, until golden-brown. Remove from oven and set aside.
Peel and finely slice the onions.
Melt the butter with the oil in a large saucepan on a medium-high heat.
Once the fat is hot enough, add the onions and fry them, stirring continuously to prevent them sticking to the bottom of the pan.
When the onion is caramelised and golden brown, add the wine and continue to cook until the wine has almost all evaporated.
Add the sugar, the salt and in the end the warm stock (until it covers the onions completely).
Cook on a medium heat for about 30 to 40 minutes, adding more stock if necessary to maintain a soup-like thickness.
Once completely cooked, pour the onion soup as it is into an oven proof serving bowls if you prefer a chunky texture, or you can blend it if you prefer it smooth. Add a couple of toasted baguette slices to each bowl and cover them with the grated cheese.
Reheat the oven to 200 degrees C and place the bowls in the oven (on baking tray for stability), for about 10 to 12 minutes, or until the cheese is nicely melted.
Remove carefully from the oven and finish the dish with a drizzle of De Nigris Platinum Label Balsamic Vinegar and serve immediately.​

Cooking with Chef Giovanni