Serves 4


  • 3 tablespoons unsalted butter
  • 4 large organic onions peeled and thinly sliced
  • ¾ teaspoon salt, more to taste
  • 2 thyme sprigs – leaves picked
  • 1 clove garlic minced or micro planed
  • 1 tablespoon all-purpose flour
  • 8 cups beef stock warmed
  • 4 tablespoons dried Porcini  (re constitute by warming with beef broth )
  • 4 tablespoons Whisky
  • ½ teaspoon black pepper, more to taste
  • Baguette cut into 4 thick slices
  • 1 ½ cups grated gruyère cheese or hard Alpine cheese


  1. Melt butter in a heavy Dutch oven or heavy based saucepan over medium heat. Add onions and 1/2 teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelise until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelisation process may take 45 to 60 minutes.
  2. Meanwhile, warm broth in a saucepan over low heat add Porcini set aside to reconstitute.
  3. Once onions are caramelised, add garlic the picked thyme  sauce 1 min then & whisky to the pot stirring to incorporate all the flavours. Add the flour stirring constantly to for a minute or two, allowing it to thicken. This will become like a blonde roux ( paste )
  4. Slowly add the warm broth, to the onion mixture, stirring between each addition and boil uncovered for 10 minutes. Season with salt and pepper to taste.
  5. Heat the griller, and arrange slices baguettes on a baking sheet, butter & sprinkle each slice generously with Gruyère. Grill until golden brown approx 3 – 4 mins ….keep your eyes on it so it doesn’t burn
  6. Ladle soup into mini casseroles dishes or bowls, and cover top with bread slices, serve immediately.

Note : If you Have oven proof bowls you can ladle hot soup into bowls , place bread ontop with cheese and grill directly under grill .

Try this warming soup with Camborne Single Malt Shiraz Whisky from Australia’s oldest family owned distillery. Premium Australian Whisky