Yield: 6

Ingredients

• 1 french bread stick
• olive oil
• 2 cloves garlic, crushed
• 50g butter
• 700g brown onions, thinly sliced into rings
• 1 teaspoon sugar
• 1.2 litres beef stock
• 1/2 cup white wine
• 2 tablespoons brandy
• salt and freshly ground black pepper
• 150g gruyere cheese

Method

Preheat oven to 180 C Slice the bread into diagonal slices, 2 cm thick. Mix 1 tablespoon

olive oil with the crushed garlic and brush over the bread. Bake for 20-25

minutes or until crisp and golden. Melt the butter with 2 tablespoons olive

oil in a large saucepan, add the onion, garlic and sugar and cook over a

med- high heat for 5-6 minutes or until the onions are starting to colour.

Reduce the heat to as low as possible and leave the onions to cook for a

further 30 minutes until onions caramelise. Pour in the stock, white wine

and season with salt and freshly ground black pepper. Stir with a wooden

spoon and bring to a simmer, reduce heat and leave to gently cook for an

hour. Before serving bring soup back to a simmer and add brandy. Pour into

warm soup bowls and top with croutons, sprinkle with grated gruyere and

grill until cheese is golden and bubbling.