Ingredients

The following ingredients have 4 Servings
  • 3 tbsp olive oil
  • 3 large onions, finely sliced
  • 2 sprigs thyme, leaves picked
  • 1 tbsp soft brown sugar
  • 2 garlic cloves, finely sliced
  • 200ml/7fl oz white wine
  • 1 heaped tbsp plain flour
  • 50ml/2fl oz brandy
  • 50ml/2fl oz dry sherry
  • 1 litre/1¾pints fresh dark beef stock
  • 1 baguette, sliced thickly
  • 110g/4oz Gruyère cheese, grated

Instruction

  • Heat a large frying pan or sauté pan until hot, add two tablespoons of olive oil, the onions, thyme and soft brown sugar. Fry for 10-15 minutes over a medium-low heat, or until softened and golden-brown, stirring occasionally so it doesn’t catch on the bottom.
  • Add the garlic and cook for a minute, then add the white wine and cook until the volume of liquid has reduced by half. Stir in the flour and cook for two minutes.
  • Add the brandy and sherry, then pour in the stock and bring to the boil. Reduce the heat slightly and cook gently for about 10-15 minutes.
  • While the soup simmers, heat a griddle until hot. Drizzle the remaining tablespoon of olive oil over the bread and toast on one side. Set aside.
  • Check the seasoning of the soup, adding plenty of salt, a little black pepper, and more sugar or alcohol if necessary to suit your own taste.
  • Preheat the grill to high.
  • Ladle the soup into bowls and top with the toasted bread. Add the cheese on top of the bread and grill until bubbling and golden-brown.