Ingredients

• 50g/1¾oz butter
• 1 tbsp olive oil
• 6 large white onions
• thinly sliced
• 1½ tbsp caster sugar
• 200ml/7fl oz white wine
• 2 litres/3½ pints pint good rich beef stock
• 3 bay leaves
• sprig rosemary
• salt and freshly ground black pepper
• ½ thin baguette
• Dijon mustard
• 25g/1oz gruyère cheese
• grated

Directions

• Melt the butter and oil in a deep saucepan. Add the onion and fry over high heat for few minutes. Cover
• lower the heat and simmer for about 10 minutes.
• Remove the lid
• sprinkle in the sugar and some salt and pepper
• and fry for a few minutes. Cover
• and simmer for at least 15 minutes
• or until the onion is tender
• golden-brown and caramelised.
• Add the wine and boil for a few minutes
• add the stock and the herbs and cook for another 8–10 minutes.
• To make the croûtes
• slice the baguette
• toast one side under the grill. Spread the bread side with mustard and top with grated cheese. Grill until just melted.
• Remove the herbs
• check the seasoning and serve in hot bowls with the cheese croûtes on top.