Ingredients

• 25g/1oz butter
• 2 tbsp olive oil
• 1kg/2lb 2oz white onions
• finely sliced
• 3 garlic cloves
• finely chopped
• 2 sprigs fresh thyme
• leaves only
• 50ml/2fl oz dry sherry
• 75ml/3fl oz brandy
• 250ml/9fl oz white wine
• 1 tsp soft brown sugar
• 1 litre/1¾ pints fresh beef stock
• salt and freshly ground black pepper
• 1 tbsp balsamic vinegar
• 1 small baguette
• cut into slices on the diagonal
• 110g/4oz gruyère cheese
• grated
• 1 tbsp olive oil
• 1 red onion
• finely sliced
• ½ tsp soft brown sugar
• 1 tbsp balsamic vinegar
• ½ lemon
• juice only
• salt and freshly ground black pepper
• vegetable oil
• for deep-frying
• 2 shallots
• sliced into rings
• 2 tbsp plain flour
• seasoned with salt and freshly ground black pepper

Directions

• For the soup
• heat the butter and olive oil in a large deep pan and add the onions
• garlic and thyme. Fry for 20-25 minutes over a medium-low heat
• or until softened and golden-brown.
• Add the sherry
• two thirds of the brandy and the wine and carefully flambé.
• When the flames have died out
• add the sugar and beef stock to the pan. Bring to the boil
• then reduce the heat and simmer for ten minutes.
• Season
• to taste
• with salt and freshly ground black pepper and stir in the balsamic vinegar and the remaining brandy.
• Preheat the grill to high.
• For the cheese croûtes
• grill the baguette slices on one side
• then turn
• sprinkle with gruyère and grill until golden-brown and bubbling.
• For the compote
• heat the oil in a pan and add the red onion. Fry for 5-8 minutes
• or until just softened but not too browned.
• Stir in the sugar
• vinegar and lemon juice and season
• to taste
• with salt and freshly ground black pepper.
• For the shallot rings
• place the vegetable oil into a deep
• heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the shallot rings into a bowl with the seasoned flour and mix well to coat the rings.
• Carefully place the shallot rings into the hot oil and deep fry for 1-2 minutes
• or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper.
• To serve
• ladle the soup into serving bowls and top with the cheese croûtes. Top the croûtes with a spoonful of onion compote and a few shallot rings.