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FRENCH ONION SOUP

Prep/Cooking Time: 90-120 Minutes

 Ingredients

• White onions
• Butter
• Olive oil
• Demerara sugar
• Thyme
• Rosemary
• Bay leaves
• Brandy
• Red wine
• Beef stock
• White bloomer bread
• Aged cheddar cheese
• Gruyere cheese

Instructions

• Peel all of the onions and remove the root
• Slice the onions as finely as possible
• Melt the butter in a thick bottomed pan and add to it the sliced onions
• Cook over a low gas until the onions begin to soften
• Once the onions have softened they will begin to color even over a low heat
• Stir the onions frequently so they do not catch and burn
• Once the softened onions have turned lightly brown add to the pan the sugar
• Cook for a further 10-15 minutes so the onions turn more of a golden brown
• Add to the pan the herbs that you have tied together with a little butchers twine
• Add to the pan the brandy and burn off the alcohol
• Once the flame burns out add the red wine and reduce by half
• Add the beef stock and leave to simmer for at least an hour
• The soup will reduce as it cooks and will be ready when the flavor and consistency are to your liking
• You can season the soup before you cool it but it can also be seasoned to order

To serve

• Cut the bread to a thickness of roughly 1 inch
• Toast the bread on both sides and spread with a little Dijon mustard
• Top the toast with the shredded cheese and grill under the salamander
• Pour the boiled soup into the dish and place the crouton on top
• Flash for a further 1 minute under the salamander and serve on an under plate