French Onion Soup

• Add the butter and oil to a large Dutch oven or heavy-based saucepan. Heat over a medium-to-low heat.
  90 g (6tbsp) unsalted butter, 1 tbsp oil
• When the butter has just melted, add the sliced onions, salt and pepper.
  6 medium yellow/brown onions, 1/2 tsp salt, 1 tsp black pepper
• Cook, uncovered, for about 45-50 minutes, stirring occasionally at first, then often in the last 15-20 minutes (to stop the onions 'catching' on the bottom of the pan), until the onions are golden brown and caramelised. Be sure to keep a close eye on the onions, especially in the last 20 minutes, as you don't want them to burn at all. Turn down the heat a little if you're worried they'll burn.
• Add the garlic and cook for one minute, whilst stirring.
  3 cloves minced garlic
• Add the wine to ‘deglaze’ the pan and pick up all of those flavourful bits. Turn up the heat to medium-high and cook for about 5-8 minutes, stirring often until almost all of the liquid has evaporated and you can no longer smell the wine.
  180 ml (3/4 cup) white wine
• Turn the heat back down to medium and stir in the flour. Cook for one minute, stirring constantly.
  2 tbsp plain (all-purpose) flour
• Add the stock and Worcestershire sauce. Stir together, turn up the heat and bring to the boil.
  1.5 litres (a splash over 6 cups) good quality strong beef stock, 1 tbsp Worcestershire sauce
• Turn the heat down to a simmer, stir again and place a lid on the pan. Simmer for 30 minutes. After 30 minutes, taste and add a little more slat if required (this wil depend on the saltiness of your stock).
• When the soup is nearly ready, start on the cheese baguette slices/croutons.

Method 1 – Melting the cheese directly in the bowls

• Once the soup is ready, ladle out into grill(broiler)-safe bowls.
• Top each bowl with two of the baguette slices. Divide the grated Gruyere between the bowls, sprinkling it all over the soup and bread.
  1 small baguette sliced into 2cm (3/4 inch) slices, 100 g (1 packed cup) grated Gruyere cheese
• Place the bowls on a tray under the grill (broiler) and slide under the heat.
• Grill for 2-4 minutes, until the cheese is melted and bubbling.
• Carefully remove the bowls (they’ll be VERY hot) and serve sprinkled with fresh thyme leaves.
  fresh thyme leaves for garnish

Method 2 – Melting cheese on the crouton separately

• Toast the baguette slices on both sides under the grill (broiler) until lightly browned.
  1 small baguette sliced into 2cm (3/4 inch) slices
• Once the baguette slices have been lightly browned under the grill (broiler), sprinkle them with the Gruyere and place back under the grill.
  100 g (1 packed cup) grated Gruyere cheese
• Toast until the cheese is melted and bubbling.
• Ladle the soup out into bowls and place two slices of the cheese toasts on top of each bowl.
• Sprinkle with fresh thyme leaves and serve.
  fresh thyme leaves for garnish