Ingredients

• 3 tbsp olive oil
• 3 large onions
• thinly sliced
• 2 thyme sprigs
• leaves picked
• 1tbsp soft brown sugar
• 2 garlic cloves
• thinly sliced
• 200ml/7fl oz white wine
• 1 heaped tbsp plain flour
• 50ml/2fl oz brandy
• 50ml/2fl oz dry sherry
• 1 litre/1¾ pint fresh dark beef stock
• 1 baguette
• sliced thickly
• 110g/4oz Gruyère cheese
• grated

Directions

• Heat a large frying pan and add 2 tablespoons of the olive oil
• the onions
• thyme and sugar. Fry for 10-15 minutes over a medium-low heat
• or until softened and golden-brown
• stirring occasionally.
• Add the garlic and cook for 1 minute
• then add the white wine and cook until the volume of liquid has reduced by half. Stir in the flour and cook for 2 minutes.
• Add the brandy and sherry
• then pour in the stock and bring to the boil. Reduce the heat slightly and cook for about 10-15 minutes.
• Meanwhile
• heat a griddle until hot. Drizzle the remaining olive oil over the bread and toast on one side. Set aside.
• Season the soup to taste
• adding a little more sugar or alcohol if needed.
• Preheat the grill to high.
• Ladle the soup into bowls and top with the bread
• toasted side down. Add the cheese on top of the bread and grill until bubbling and golden-brown.