French Onion Soup

• 1.2 kgyellow onions(thinly sliced)
• 50 gunsalted butter
• 1 tbspolive oil
• 150 mldry white wine
• 30 mlcognac or brandy
• 1.2 lbeef stock
• 4 sprigfresh thyme
• 1 piecebay leaf
• salt and black pepper(to taste)
• 8 slicebaguette(1.5 cm thick, toasted)
• 160 gGruyère(grated)

Method

1. 1

   Melt butter with olive oil in a large heavy pot over medium heat. Add onions and 1 tsp salt; cook stirring every 5 minutes for 55–65 minutes until deeply caramelised and jammy.

2. 2

   Deglaze with cognac, then white wine; scrape up all browned bits. Add thyme, bay leaf, and beef stock; simmer 20 minutes. Season with salt and pepper; discard herbs.

3. 3

   Ladle soup into oven-safe bowls set on a baking sheet. Float 2 toasted baguette slices on each, and pile with Gruyère.

4. 4

   Grill/broil until cheese is bubbling and spotted golden, 3–4 minutes. Serve immediately with caution — bowls will be extremely hot.