French onion soup

Method

1. Melt the butter in a large saucepan and cook the onions for about 6-8 minutes, until softened.

2. Add the sugar and cook for a further 5 minutes or so, until the onions are caramelised.

3. Add the veal and chicken stock and cook for 5 minutes, until reduced.

4. Stir in the vegetable and meat stocks and cook for 20 minutes. Season with salt and pepper.

5. Remove from the heat and cool rapidly in an ice bath. Leave overnight in the fridge to infuse.

6. When you are ready to serve the soup, reheat the soup for 5-8 minutes, over a medium heat.

7. Meanwhile, toast the baguette slices. Brush with garlic oil and top with cheese. Grill for 2-3 minutes, until the cheese is golden and bubbling.

8. Ladle the soup into bowls, top with the cheese croutons and serve at once.

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Ingredients

For the soup

1.2kg red onions, thinly sliced
200g unsalted Butter
80ml dry white wine
2 tsp Sugar
100ml veal stock
100ml chicken stock
2 litres vegetable stock
1 sprig Thyme
2 Bay leaves
Salt
cracked white pepper, to taste

For the cheese croutons

6 slices bread, cut from a baguette
60ml garlic oil
180g Gruyere Cheese

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