Ingredients

• 1.5kg/3lb 5oz brown onions
• sliced
• 85g/3oz unsalted butter
• 1 tbsp olive oil
• 1 tsp thyme leaves
• 2 bay leaves
• 1 tsp salt
• 2 tsp caster sugar
• 25g/10z plain flour
• 1 bottle dry white wine
• 2 litres/3 pints 10½fl oz chicken or vegetable stock
• 175g/6oz gruyère cheese
• grated
• 12 x 2cm/¾in slices of French bread
• toasted on both sides
• 1 garlic clove
• 3 egg yolks
• 150ml/¼ pint double cream
• 2 tbsp of brandy
• 4 tbsp of madeira

Directions

• Preheat the oven to 190C/375F/Gas 5.
• Place the onion
• butter
• oil
• thyme
• bay leaves
• salt and sugar in a heavy-based saucepan and cook over a medium heat for 40 minutes
• stirring from time to time. The onions should be golden and soft.
• Stir in the flour and cook over a low heat for a further 10 minutes.
• Pour in the wine
• stir to combine
• and cook for 10 minutes.
• Add the stock and cook over a medium heat for a further 20 minutes. The soup can be prepared up to 48 hours ahead up to this point.
• Scatter a little cheese (don't use it all) over the bottom of a large oven-proof tureen or 6-8 oven-proof soup bowls placed on a baking sheet.
• Pour in the soup. Rub the toast slices with the garlic clove and float on the top of soup.
• Top with the remaining cheese and place in the oven until bubbling and golden brown
• about 20 minutes from hot or 40 minutes from cold.
• Beat together the egg yolks
• cream
• brandy and Madeira. When the soup is ready to serve
• lift the cheesy crust and pour cream mixture into the soup
• or serve in a jug and offer separately to your guests.