What better way to use the last bread roll in the pack than to make a delicious home made soup with crispy croutons.
Ingredients:
700g onions thinly sliced
50g butter
2 tbsp olive oil
3 garlic cloves crushed
½ tsp sugar
1.2 litres beef stock
200ml dry white wine
Salt and pepper to taste
2 Roberts Bakery brown sub rolls
225g mozzarella cheese
Method:
- Drizzle a small amount of olive oil onto a baking tray and add some crushed garlic, spreading it out over the tray
- Slice the sub rolls into 2cm thick pieces and place them on the baking tray turning them so both sides are coated with the oil and garlic mixture. Bake them in the oven for 25 minutes until they are golden brown.
- Melt the olive oil and butter together on a high heat
- Add the onions, the garlic and sugar. Keep stirring until the edges of the onions have turned dark, then reduce the heat and continue to simmer for 30 minutes until the base of the pan is covered with a caramelised film
- Add the stock and the wine, stirring all the time
- Once the mixture starts to simmer, reduce the heat and leave it cooking for 60 minutes, stirring occasionally
- Sprinkle the croutons with the cheese and place under the grill until the cheese bubbles
- Float three croutons on top of the soup to serve.
