Black Bloc Bouillon

Ingredients

• 5 large onions
• 3 cloves garlic
• 2 tbsp olive oil
• 40 g butter
• 1.5 l beef stock
• 100 ml dry white wine
• 2 tbsp red wine vinegar
• 1 baguette
• 100 g grated Gruyère
• Salt and pepper
• 1 tsp smoked paprika

Method

1. Slice the onions into half rings and finely chop the garlic.
2. Heat olive oil and butter in a large pot, cook the onions for 15 minutes until deeply caramelized.
3. Add garlic, cook for 1 minute.
4. Deglaze with white wine, let reduce for 2 minutes.
5. Add stock, vinegar, paprika, salt, and pepper. Simmer for 30 minutes.
6. Cut the baguette into 16 diagonal slices. Grill until almost black but not burnt.
7. Sprinkle half the slices with Gruyère, grill briefly until the cheese melts.
8. Ladle soup into deep bowls. Arrange the croutons tightly in a square block on top, like a Black Bloc silhouette.

Serving notes

• Serve with extra vinegar for those who like it sharper.
• Place the croutons tightly together for the block effect.