The deep savoury base of the Foundation ⅓ Reduction fast tracks you to perfecting this French classic. Serve with a classic Gruyère Croute.

  • 5L Foundation Foods ⅓ Reduction
  • 2kgs Sliced Brown Onions
  • ¾ cup brown sugar
  • 500ml red wine
  • Gruyère cheese
  • Ground pepper and salt to taste
  • Baguette

Slice onions and caramelise in minimal amount of oil. Add Foundation ⅓ Reduction, red wine and brown sugar. Simmer until onions are soft but not falling apart.

Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread and top with Gruyère cheese.

Place bowls on baking sheet and grill in a preheated oven until cheese bubbles and browns slightly.