Ingredient List

• 750g onions, peeled and sliced
• 2 cloves garlic, finely chopped
• 60g butter
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 teaspoon sugar
• 1 tablespoon plain flour
• 1 tablepoon Dijon mustard
• 125ml dry red or white wine
• 1.375 litres boiling good-quality beef stock
• Salt and freshly cracked pepper
• 12 slices bread, cut from a French baguette
• Dijon mustard
• 80g freshly grated gruyere combined with
• 40g freshly grated parmesan

A hearty warming soup, perfect for a Sunday lunch or supper.

Serves 4

Put the onions, garlic and butter into a large heavy pan. Add the bay leaf and thyme, cover and leave over medium-low heat for 15 – 20 minutes until onions have softened, stirring occasionally.  Remove lid, sprinkle over the sugar and cook onions another 30 minutes until golden brown all over, stirring frequently.

Remove from heat and sprinkle over the flour.  Stir to combine, return to heat and cook 2 – 3 minutes, stirring all the time. Add the wine and simmer until almost evaporated.  Pour in the hot stock and season to taste.  Leave to simmer for 30 – 40 minutes, skimming the top occasionally. Remove the herbs.

Can be pre-prepared up to here.

Meanwhile spread the slices of bread with mustard and top with the combined cheeses.

Heat the grill.

Put the hot soup into individual heatproof bowls or soup tureen (or you can leave it in the saucepan if the handle is ovenproof).  Place the bread on top and place under the grill until cheese is melted and golden.  Serve immediately.

Tip: for a richer soup, add 2 –3 tablespoons Cognac just before topping with the bread.