French onion soup with roasted marrow bones

This classic soup recipe gets a modern twist with added marrow bones melted into the beef stock, finished with a flourish of red wine.

Serves: 6

Difficulty: Easy, 40 minutes

Ingredients:

6-8 brown onions, peeled and sliced

3 garlic cloves, peeled and sliced

2 bay leaves

2 sprigs of fresh thyme

A glug of olive oil

65ml (¼ cup) white wine

1.5-litres (6 cups) beef stock

Roasted marrow bones:

12-18 marrow bones

Salt and pepper

To garnish:

Red wine (a splash brings out the beefy flavour of the stock)

Fresh herbs

Grated gruyère cheese

Method:

1) Sweat the onions, garlic, bay leaves and thyme in olive oil until softened, about 6-8 minutes.

2) Add wine and stock, stir through and cook for 8-10 minutes on moderate to high heat.

3) Preheat the oven to 200°C, wrap the bottom of each marrow bone in foil and place in baking tray.

4) Season with salt and pepper and roast 15 minutes or until bubbling around the edges.

5) Place the bones in soup bowls. Pour in the hot soup, add a splash of red wine, a sprinkling of herbs and some cheese.