
Melt the butter in a pan on a medium heat
Chop the onions. Add to the pan and mix
Caramelise the onions for approx. 30 minutes
Add the red wine and bring to the boil. Simmer until all of the wine has evaporated
Once done, add the gluten free flour and cook for a further 10-15 minutes
Preheat the oven to 180 C
Add the vegetable stock to the soup and cook for a further 15 minutes
Once the oven is hot enough, bake the crostini for a few minutes until hot
Serve and add the crostini to the soup
Sprinkle grated cheese on top of the crostini
Gluten free