date:Mar 28, 2014
Ingredients
40g butter
2 brown onions, thickly sliced
2 red onions, thickly sliced
2 leeks, white part only, thickly sliced
2 garlic cloves, crushed
2 tablespoons plain flour
1/2 cup (125ml) dry red wine
4 cups (1 litre) beef or vegetable stock
4 sprigs thyme
1 baguette, cut into thick slices
1 garlic clove, halved
1/2 cup (40g) coarsely grated cheddar
Method
1. Heat the butter in a large saucepan over medium heat until foaming. Add the brown and red onion and leek and cook, stirring occa