French red onion soup
Ready in 1 hour 10 minutes
1 tbsp rapeseed oil
1kg red onions, halved and finely sliced
1 tsp sugar
3 garlic cloves, finely chopped
2 tbsp plain flour
200ml dry white wine
1.2 litres good-quality beef stock
1 bay leaf
8 slices of baguette
200g Gruyère cheese, finely grated
1 Heat butter and oil in a large saucepan, add the onions and stir until well coated. Cover and cook over a gentle heat for 15 minutes. Add the sugar and cook, uncovered, for a further 15 minutes, stirring frequently until perfectly caramelised. Stir in the garlic and cook for 2 minutes more.
2 Stir in the flour and cook for 2 minutes. Add the wine and stock, bring to the boil, whisking all the time. Add the bay leaf and simmer for 15 minutes. Season to taste.
3 To make the croutes, lightly toast the baguette slices and scatter each with the cheese. Cook under a medium grill for 2-3 minutes until bubbling. To serve, ladle the soup into warmed bowls and top each with a couple of croutes.