French Onion Soup

Serves 4

50 g butter 

1 tbsp olive oil 

1kg onions, halved and thinly sliced 

1 tsp sugar 

4 garlic cloves, thinly sliced 

2 tbsp plain flour 

250 ml dry white wine 

1 Litre Beef Bone Stock

4-8 slices baguette

140g gruyère, finely grated

Method

Melt the butter with olive oil in a large pan and add the onions. Fry them with the lid on for 10 minutes until they become soft.

Then, sprinkle in the sugar and cook for an additional 20 minutes, stirring frequently, until the onions caramelize and turn golden. It's important to avoid burning them.

In the final few minutes of cooking the onions, add garlic cloves and sprinkle in plain flour, stirring well. Increase the heat and gradually add wine and beef stock while stirring. Cover the pan and let it simmer for 15-20 minutes.

To serve, turn on the grill and toast some bread. Then, ladle the soup into heatproof bowls and place a slice or two of toast on top. Add gruyère cheese and grill until melted. Alternatively, toast the bread separately, then add it to the soup before serving.