Onion soup – a classic dish for a chilly fall

Classics don’t become classics for nothing: there must be something special, different, unusual about them to be considered as such; I’m particularly fond of some: movies, music bands, wardrobe items, and for that reason I do not know why it took me so long to try a classic dish like this soup; it is delicious, rich and comforting, not to mention simple and easy to make – everything classic food should be.

Onion soup
adapted from the great Feed Me Now and Jamie at Home

¼ cup (60ml) olive oil
3 garlic cloves, crushed
6 large onions, halved lengthwise then thinly sliced in half-moons
salt
15 sage leaves, chopped
3 tablespoons balsamic vinegar
1 liter vegetable, chicken or beef stock
4 slices sturdy bread (ciabatta, sourdough, etc.)
unsalted butter, to taste
150g fontina, cheddar or gruyère cheese, grated

Heat the olive oil in a large heavy-based saucepan* over high heat. Add the garlic and cook for 30 seconds or until fragrant. Add the onions with a little salt and the sage leaves and cook for 7 minutes, stirring constantly. Reduce the heat to medium and continue to cook for 25 minutes or until onions are golden brown, stirring occasionally.
Add the balsamic vinegar and cook until the vinegar has evaporated. Pour in the stock and simmer for 10 minutes.
Preheat the oven to 200C. Lightly butter each bread slice and place onto a baking sheet. Toast in the oven for 5-7 minutes or until golden. Remove from the oven, spread the cheese over the bread slices and bake for another 2-3 minutes or until the cheese melts.
Ladle the soup into individual bowls, top each with a slice of cheesy toast and serve.

* I halved the recipe and had to use a very large saucepan to hold so many onion slices; make sure to use a very big saucepan if you’re making the recipe as it is printed here

Serves 4