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Pick n Pay


  • 2 Tbsp (30 ml) butter, for frying

  • 1 Tbsp (15 ml) olive oil, for frying

  • 8 large onions, thinly sliced

  • 2 cloves garlic, crushed

  • 1 Tbsp (15ml) flour

  • Salt and milled pepper

  • Handful thyme sprigs

  • 2 bay leaves + extra for serving

  • ¾ cup (180ml) dry white wine

  • 6 cups (1.5l) beef stock

  • 1 whole French loaf, sliced

  • 60g Gruyère cheese, grated (or any other strong white cheese)


  1. Melt butter and oil in a large pot over a low heat.

  2. Add onions and very slowly fry until caramelised and soft, about 40–50 minutes. Add garlic.

  3. Sprinkle flour over onions, season well and fry for a minute or two.

  4. Add herbs and stir in wine and stock. Bring to the boil, reduce heat and simmer for 5–10 minutes.

  5. Place bread in a single layer on a baking tray.

  6. Grill on one side until golden. Flip over and sprinkle with cheese.

  7. Return to oven and grill until cheese has melted.

  8. Serve soup topped with cheesy toast and a sprig of thyme.