Ingredients

• 5 onions
• 3 garlic cloves
• 20g/¾oz butter
• 2 or 3 glasses of red wine
• 750ml/1¼ pint fresh beef stock
• 4 tbsp balsamic vinegar
• 8 thick slices of bread
• 284g/10oz Gruyère
• grated
• 2 shots of brandy (optional)
• salt and pepper
• 10g/½oz flatleaf parsley

Directions

• Peel and thinly slice the onions and garlic. Then using the butter sauté in a large pan for 15-20 minutes
• until brown. Stir well before adding the red wine
• stock
• vinegar and brandy. Bring to the boil and simmer for about 10 minutes.
• Toast the bread and top with the grated cheese and place under the grill until the cheese is melted.
• Season the soup with salt and pepper.
• Keeping the soup in the pan
• top with the sliced bread and a sprinkle of cheese. Place under the grill until it turns brown and the cheese has melted.
• Scatter with fresh chopped parsley and serve from the pan at the table.