French Onion Soup

• 50g butter and 1 tbsp olive oil
• 1.2kg yellow onions, thinly sliced
• 1 tsp salt
• 3 garlic cloves, chopped
• 2 tbsp plain flour
• 150ml dry white wine
• 1.2 litres good beef stock
• 3 thyme sprigs and 1 bay leaf
• 1 tbsp brandy (optional)

• 8 slices baguette
• 150g Gruyère, grated

Cook the onions with the butter, oil and salt in a large heavy pot over medium-low heat. Stir every few minutes, adding a splash of water whenever they catch, until deep mahogany and jammy.

Stir in the garlic and flour.

Pour in the wine, scrape the bottom of the pot and reduce.

Add the stock, thyme and bay and simmer. Season, and stir in the brandy if using.

Toast the baguette slices in a 200°C (180°C fan) oven until crisp.

Ladle the soup into ovenproof bowls, float the toasts on top and heap with Gruyère. Grill until bubbling and browned.