Prep icon
Cooking2 h
Prep icon
Ready in2 h



  1. Step
    In a large, heavy-bottomed pot, melt butter over medium heat. Add onions, and stir and season generously with salt and pepper. Lower heat and continue cooking, stirring regularly until the onions completely caramelize.
  2. Step
    When the onions have caramelized, stir in the tomato paste and cook for at least 30 more minutes.
  3. Step
    Pour in the red wine and cognac or brandy and toss in the sachet. Reduce mixture to one third. Add the stock and allow to simmer for one hour. Remove from heat, allow to cool and chill overnight.
  4. Step
    To serve, reheat soup gently, add a splash of brandy, taste and adjust seasonings. Serve in oven-proof bowls. Top each serving with toasted croissant slices and cheese mix. Place under broiler until cheese is melted and browned.

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