Ingredients

• 225g/8oz plain flour
• salt and freshly ground black pepper
• 8 medium free-range eggs
• 600ml/20fl oz whole milk
• 55g/2oz dripping
• 25g/1oz unsalted butter
• 2 tbsp olive oil
• 1kg/2lb 4oz white onions
• finely sliced
• 2 sprigs fresh thyme
• leaves picked
• 3 garlic cloves
• finely chopped
• 50ml/2fl oz dry sherry
• 250ml/9fl oz white wine
• 2 tbsp plain flour
• 1.2 litres/2 pints fresh veal or beef stock
• 1 tsp soft brown sugar
• salt and freshly ground black pepper
• 4 slices of baguette
• 110g/4oz emmental cheese
• grated

Directions

• For the Yorkshire puddings
• to make the batter
• place the flour in a large bowl and season with salt and pepper. Add the eggs and whisk. Gradually add the milk
• whisking all the time.
• Let the batter rest for 24 hours in the fridge.
• To cook the Yorkshire puddings preheat the oven to 220C/450F/Gas 7.
• In a Yorkshire pudding tray with 8-12 holes place a little of the dripping in each hole and place in the hot oven until the fat is hot.
• Remove from the oven and pour in the batter. Place in the oven for 20-25 minutes. Turn down the heat to 190C/375F/Gas 5 and cook for a further 10 minutes.
• For the French onion soup
• heat a large saucepan and add the butter and oil. Once hot
• add the onions and thyme and fry for 20-25 minutes over a low heat
• or until soft and golden-brown.
• Add the garlic and cook for another couple of minutes then add the sherry and white wine. Cook until the liquid has reduced in volume by half.
• Stir in the flour and cook for a further couple of minutes
• then pour in the stock.
• Bring to a simmer and cook gently for 10-15 minutes and season with the sugar
• salt and pepper.
• To make baguette croutons
• preheat the grill to high.
• Place the bread on a baking sheet and lightly toast under the grill
• then add the grated cheese and return to the grill until golden-brown.
• To serve
• ladle some of the soup into warm bowls and top with the cheesy croutons.
• Place the Yorkshire puddings a plate and serve the rest of the soup with them.