What you'll need:
- 50g butter
- 1 tbsp olive oil
- 1kg white onions, sliced
- 1 tsp fresh thyme
- 1 tsp caster sugar
- 1 tbsp sherry vinegar
- 1 pint chicken stock
- 2 tbsp cornflour
- 1/4 pint white wine
- 3 tbsp brandy
- Salt & pepper
- 4 thick slices of baguette
- 1 garlic clove
- 1 tbsp French mustard
- Gruyere cheese, grated
(Serves 4)
Melt the butter with the oil in a large saucepan. Add the sliced onions, stir to coat them in the liquid and cook over a medium heat for 10 minutes until they begin to soften. Stir in the thyme, reduce to a low heat and cook for 30 minutes with the lid on until they are very soft.
Uncover the pan and increase the heat slightly. Stir in the sugar and cook for a further 5 minutes. Your onions might start to brown at this point which is great. Don't worry if they stay yellow, this will happen if they are quite juicy. Add the sherry vinegar and cook for a further 20 minutes. Preheat your oven to 150c.
While your onions are still cooking make your stock. Grease a baking tray and place the 4 slices of baguette in the centre. Bake for 15-20 minutes. Meanwhile stir the cornflour into the onions and then gradually add the hot stock. Add the wine, brandy, season and simmer for 15 minutes. When your croutons are toasted rub with the garlic, spread with a little mustard and top with gruyere. Put them back in the oven and allow the cheese to melt.
Ladle the soup into bowls and float a crouton on the top.
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