FRENCH ONION SOUP

Ingredients

• 1 kg brown onions

• 3 Tbsp butter

• 3 cloves garlic, crushed

• 80 g brown sugar

• 3 tbsp sherry vinegar

• 2 cups dry white wine

• 500 ml beef stock

• 4 sprigs fresh thyme, leaves picked

• sea salt and pepper to taste

• 8 slices baguettes

• 200 g Gruyère, thinly sliced

Cooking Instructions

1. Heat a large pot over medium-high heat and melt the butter.

2. Add the sliced onions then cook for 20-30 minutes until they start to soften and turn golden brown.

3. Add the garlic, sugar and vinegar and continue to cook, stirring regularly for another 20 minutes until the onions are dark brown and have softened completely.

4. Add the wine, stock and thyme and allow to simmer for another 20-30 minutes until the soup has reduced a little and is dark brown in colour.

5. Season to taste.

6. Pre-heat the grill of the oven then spoon the soup into oven-proof soup dishes.

7. Place the baguette on top of the soup and top with the cheese.

8. Place in the oven and allow the cheese to melt.

9. Remove from the oven and serve.

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