Ingredients

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

Directions

• Heat a large frying pan or sauté pan until hot
• add two tablespoons of olive oil
• the onions
• thyme and soft brown sugar. Fry for 10-15 minutes over a medium-low heat
• or until softened and golden-brown
• stirring occasionally so it doesn’t catch on the bottom.
• Add the garlic and cook for a minute
• then add the white wine and cook until the volume of liquid has reduced by half. Stir in the flour and cook for two minutes.
• Add the brandy and sherry
• then pour in the stock and bring to the boil. Reduce the heat slightly and cook gently for about 10-15 minutes.
• While the soup simmers
• heat a griddle until hot. Drizzle the remaining tablespoon of olive oil over the bread and toast on one side. Set aside.
• Check the seasoning of the soup
• adding plenty of salt
• a little black pepper
• and more sugar or alcohol if necessary to suit your own taste.
• Preheat the grill to high.
• Ladle the soup into bowls and top with the toasted bread. Add the cheese on top of the bread and grill until bubbling and golden-brown.