This Crusty, Creamy Onion Tomato Soup will make you feel so cosy, you’ll be too sleepy for seconds! Packed full of fresh veg and flavour, this roasted Tomato soup is better than you could ever can. Love to see it,…
- In a hot, large sauté pan, add butter and sauté the sliced onions on a medium heat, stirring occasionally. Season with salt and pepper. Cook until onions are caramelized (about 35 minutes).
- Add 2 tablespoons of sugar and cook for 5 more minutes. Deglaze the pan with brandy. Add beef stock, thyme, and the bay leaves, and cook for 25 minutes on medium heat, uncovered so flavours can fuse.
- To serve, place a slice of toasted baguette at the bottom of each bowl and fill with onion and broth. Top each soup with sliced Gruyère cheese, covering the bowl. Place on a baking tray and bake in a preheated oven for 5 minutes at 200º.