Dinners in a bowl

Beefed up French onion soup

SERVES 4 PREP AND COOK TIME 2 HOURS

2 teaspoons extra virgin olive oil
600g gravy beef, chopped into 2cm pieces
50g butter
6 large (1.2kg) brown onions, sliced thinly
1½ tablespoons plain flour
1 cup (250ml) dry white wine
1 litre (4 cups) water
1½ litres (6 cups) salt-reduced beef stock
2 bay leaves
2 teaspoons fresh thyme leaves

GRUYÈRE CROUTONS

1 small French bread stick, sliced
¾ cup (120g) Gruyère or Jarlsburg cheese, coarsely grated

1 Heat oil in a large saucepan; cook beef over high heat until browned. Remove beef from pan and lower heat to medium low.

Add butter to pan; add onions, cook, stirring occasionally, for about 30 minutes or until very soft and browned lightly. Increase heat to medium-high, add flour; cook, stirring, for 1 minute. Gradually stir