Ingredients

• 50g/2oz butter
• 1kg/2lb 4oz onions
• thinly sliced
• 2 garlic cloves
• chopped
• 100ml/3½fl oz white wine
• 2 tbsp Madeira
• plus extra once cooked
• to taste
• 1 litre/1¾ pint fresh beef stock
• salt and freshly ground black pepper
• chopped parsley to garnish
• 8 thick slices French bread
• 2 cloves garlic
• cut in half
• 100g/3½oz Gruyère cheese
• grated

Directions

• Melt the butter in a medium-sized ovenproof pan
• add the onions and garlic and gently fry over a low heat for 30-35 minutes
• stirring occasionally
• until the onions are really soft and a rich dark brown colour. This stage of the recipe is really important
• the long slow cooking of the onions gives this soup its lovely rich flavour and colour.
• Add the white wine
• stirring the bottom of the pan to loosen all the browned onion. Bring it back to the boil then add the Madeira and beef stock.
• Bring to the boil and then simmer for about 10-12 minutes.
• Meanwhile make the croutons. Toast the bread on both sides and rub the toast with the cut side of a garlic clove. Top with the grated cheese and place under the grill until the cheese has melted.
• Taste the soup to check the seasoning
• and add salt and freshly ground black pepper to taste. Add another few tablespoons of Madeira to the soup
• to boost the flavour and stir well.
• Lay the croûtons on top of the soup and scatter with fresh chopped parsley.
• To serve
• ladle the soup into bowls
• making sure each serving has a cheesy croûton. Serve immediately
• before the croûton goes soggy.