To prepare soup:
Peel the onions and slice very thinly, discarding the tough part of the root (the slicer blade on a food processor makes a fast job of this). Place onions in a 3 litre capacity pot with butter and 1/2 cup of water. Cover tightly and cook over medium low heat for 40 minutes, checking after 30 minutes that onions are not catching on the bottom of the pot.
Mix in flour, increase heat to medium and cook another 10 minutes, stirring now and then. Add further 3 cups of water, Essential Cuisine Beef Stock and port if using. Stir and bring to a simmer. Season with salt and pepper and simmer for 10 minutes.
To prepare haloumi garnish:
Fry haloumi slices in a lightly oiled pan until golden on each side. If garnishing the soup with cheese croutons instead of haloumi, cut 18 slices of French bread about 1cm thick. Spread out on a baking tray, lightly toast and then cover generously with grated Gruyére cheese. Grill until cheese bubbles.
Spoon soup into 6 serving bowls. Divide fried haloumi over each serving, or place a cheese crouton onto each serving of soup and serve the rest of the croutons on a plate for people to help themselves.
To prepare crispy pesto french bread:
Cut a french loaf in half lengthwise and then each half into 3 pieces. Mix 1/4 cup Essential Cuisine Pesto with 1/4 cup olive oil. Place bread on a baking tray, cut side up and brush with pesto oil mix. Bake at 250°C for about 5 minutes or until golden and crunchy. |