Serves 6
Preparation time 10 min
Cooking time 15 min

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Ingredients

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Method

1. Peel the garlic and finely dice
2. Peel all the onions, cut in half and finely slice
3. Wash and finely slice the leek
4. Heat the butter and olive oil in a large saucepan; add the garlic and saute for 3-4 minutes
5. Add in the onions and leeks, season with salt and pepper and cook slowly for at least an hour, gently colouring the onions
6. Add the stock, bring to the boil then simmer for 10-15 minutes
7. Slice the baguette into croutons and toast
8. Layer each piece of toasted bread with the sliced cheese and place under a hot grill until bubbling
9. Serve the soup steaming hot with the toasted cheese croutons for dipping

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