It's official- we've found the perfect winter warmer. Balsamic Vinegar adds a delicious twist to this all time favourite soup recipe. Our Gold Label Balsamic Vinegar gives it a delicious hint of sweetness and depth of flavour.
Add a splash of Balsamic Vinegar to any of your other favourite soup recipes for an extra burst of flavour
50g butter
1kg onions halved and sliced
2 garlic cloves thinly sliced
1 tsp sugar
2 tbsp plain flour
250ml dry white wine
1.2 litres hot beef or vegetable stock
2 tbsp Mazzetti Balsamic Vinegar of Modena
8 slices of baguette
50g gruyere cheese grated
1 tbsp chopped fresh parsley to serve
1.8 oz butter
2.2lbs onions halved and sliced
2 garlic cloves thinly sliced
1 tsp sugar
2 tbsp plain flour
1 cup dry white wine
5 cups hot beef or vegetable stock
2 tbsp Mazzetti Balsamic Vinegar of Modena
8 slices of baguette
2 oz gruyere cheese grated
1 tbsp chopped fresh parsley to serve
Heat the butter in a saucepan and add the onions. Cook over a medium heat for 15-20 minutes, stirring occasionally, until golden. Add the garlic and sugar and cook for a further 5 minutes.
Stir in the flour and cook for 1 minute, then mix in the wine. Stir in the stock and season with salt and pepper. Cover and simmer for 15-20 minutes. Stir in the Balsamic Vinegar and simmer gently for 2 minutes.
Preheat the grill to high. Lay the baguette slices on a baking sheet and toast until golden on one side. Turn them over and sprinkle on the cheese. Grill for 1-2 minutes, until the cheese has melted. Ladle the soup into bowls and top with the cheesy baguette slices. Scatter with the parsley and drizzle with Balsamic, to serve.
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