1000 days - onionsoup

Ingredients:

• 125 g Landana 1000 Days
• 1 sourdough loaf or other rustic long bread
• 3 onions
• 2 tbsp olive oil
• 50 g butter
• ½ tsp sugar
• ½ tsp dried thyme
• 150 ml dry white wine
• 1.25 l beef, chicken or vegetable stock
• White wine vinegar (optional)

Preparation:
Preheat the oven to 180°C. Slice the bread into 2 cm thick slices and place them on a baking tray. Toast for 15 minutes until lightly browned and crisp. Set aside.

Heat the oil in a large Dutch oven or pan, then add the butter. Cook the onions over low to medium heat, stirring occasionally, until deeply golden brown (about 40 minutes). Optionally add the sugar when the onions begin to caramelize.

Stir in the thyme and white wine, and reduce by half. Add the stock, bring to a boil, then let simmer for 20–25 minutes. Season with salt and pepper. Add a few drops of white wine vinegar if the soup is too sweet.

Preheat the grill. Sprinkle grated Landana 1000 Days over the bread slices and grill for 5–10 minutes until melted. Serve the soup in bowls with a cheesy toast on top.