Slow-baked until deeply caramelised, five types of onions meet a smoky, umami-rich broth and a blanket of bubbling Gruyère in this ultimate upgrade on a French classic
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 200 minutes |
| Serves | 4 |
| Cuisine | French |
| Diet | Other |
| Preparation | Moderate |
| Calories | 994 |
| Fat | 67g |
| Saturates | 40g |
| Protein | 42g |
| Carbs | 60g |
| Sugars | 16g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 160°C, gas mark 3.
Place the butter and all the sliced onions, shallots and leek in a large ovenproof pot. Cover with a lid and cook in the oven for 3 hours, stirring occasionally, until the onions are deeply caramelised.
Meanwhile, bring the bone broth, Worcestershire sauce, fish sauce and black garlic paste to a boil in a deep saucepan. Reduce the broth by roughly one-third. Remove from the heat and add the dried chipotle chillies to infuse.
Season the caramelised onions with salt and pepper.
Place a slice of toasted baguette in the bottom of each ovenproof bowl. Spoon over the onions and ladle over the hot broth. Top each bowl with another slice of baguette and cover with grated Gruyère. Grill until the cheese is melted and bubbling.
Garnish with fresh thyme leaves before serving
