- 1/4 cup butter
- 3 large sweet onions, chopped
- 2-3 leeks, sliced, white part only, rinsed
- 1 tsp sugar
- lemon pepper
- 1 tbsp all purpose flour
- 8 cups of homemade veal stock or 3 cans of consommé with 3 cans of water
- 1/2 cup drinkable red wine
- Salt and freshly ground pepper
- Croutons and finishing touches
- 2 tbsp butter, softened
- 1 tbsp olive oil
- 1 tsp grated garlic
- 6 slices of baguette
- 1 tsp grated lemon zest
- 2 cups shredded mozzarella
- 3/4 cup grated Emmental
- 3/4 cup grated Gruyere
- Other favorite cheeses also apply!
Melt the butter in a large saucepan over medium heat for 2 to 3 minutes or until it begins to brown and give off a nutty aroma. Add onions, leek and sugar. Reduce heat to medium-low and cook for 25 to 30 minutes or until vegetables are very tender. Season generously with lemon pepper. Stir in the flour and cook for 2 minutes or until slightly thickened. Add stock and red wine and bring to a boil. Season with salt and pepper. Reduce the heat to low and simmer for 10 minutes to combine the flavors.
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Preheat the grill. Mix butter with olive oil and garlic in a small bowl. Spread the butter mixture on each side of the bread. Toast the bread in a pan over high heat or toast both sides in the oven.
Divide the soup between six ovenproof soup bowls and place on a large baking tray. Sprinkle lemon zest into each bowl and top with the toasted bread. Combine grated cheese in a medium bowl. Top the toast with grated cheese. Roast for 2 to 3 minutes or until cheese is melted and bubbling.