We eat a lot of soup in this house but this one really beats the lot. Recipe from Rick Stein.
✔️1kg onions, halved and thinly sliced
✔️4 garlic cloves, finely chopped
✔️2 tsp caster sugar
✔️300ml dry white wine
✔️1.5L beef stock
✔️bouquet garni of bay leaves, thyme and parsley stalks
✔️4 x 2.5cm thick slices french bread
✔️225g Gruyere cheese
✔️salt and freshly ground black pepper
Heat the butter in a large, heavy-based pan. Add the onions, garlic and sugar and cook over a medium heat, stirring regularly, for 20–30 minutes until the onions are really soft and well caramelised.
Add the wine and leave to simmer rapidly until it has reduced by half.
At the beef stock and bouquet garni, cover the soup to simmer for at least another 30 minutes. Then remove and discard the bouquet garni, and season the soup to taste with salt and pepper.
Meanwhile, pre-heat the oven to 150°. Place the slices of bread onto a baking tray and leave them for 30 minutes to dry out but to not get at all brown. Then remove the tray and increase the oven temperature to 220°.
To serve, place a slice of bread into the bottom of each ovenproof soup bowl and ladle soup on top, making sure the onions and stock are distributed evenly. Cover the top of the soup with the grated cheese, place the bowls onto a sturdy baking tray and bake for 30 minutes until golden and bubbling.