French Onion Soup

Serves 8

Time 1 hour 15 minutes

Ingredients

150g unsalted butter

2 tbsp olive oil

1.5kg brown onions, peeled and thinly sliced

1 tbsp salt

1 tsp black pepper

¼ cup brown sugar

1 cup dry white wine

3 tbsp plain flour

2L beef stock

¼ cup brandy

1 tbsp worcestershire sauce

4 bay leaves

8 sprigs fresh rhyme

8 thick slices white baguette

1 clove garlic, peeled

2 x 200g wheel of brie cheese

Method

In a large heavy-based pot, on low medium heat, add butter and olive oil. When the butter has melted, add the onions, salt and pepper and brown sugar. Cook, stirring occasionally for 30 minutes or until the onions are deep brown and caramelised.

Add the wine and turn the heat up to high. Cook, stirring, scraping the bottom of the pot for 5 minutes.

Add the flour and cook stirring for 1 minute. Add beef stock, brandy, worcestershire sauce, thyme and bay leaves. Bring to the boil. Reduce heat and simmer for 15-20 minutes to develop flavour. Taste to check for seasoning.

While the soup is cooking, preheat the oven to 200° C. Rub the baguette slices with garlic, then add them to an oven tray and cook in the oven for 8-10 minutes or until golden. Remove and top each with two slices of brie.

Using a ladle, divide the soup into 8 x 2 cup size ovenproof ramekins.

Add a cheese toast on top of each serving of soup and cook under the grill setting in the oven until the cheese is melted and bubbling. Serve!