French Onion Soup

Ingredients

• 6 large sweet onions, sliced thinly
• 1 tablespoon olive oil
• 50g unsalted butter (plus an extra 28g to finish)
• 30ml cognac
• 1 cup water (or white wine)
• 2 litres of beef stock
• 30ml dry sherry
• 1 bunch thyme
• 1 bunch sage
• Gruyere cheese, grated (enough to cover the top)
• Parmesan cheese, grated (enough to cover the top)
• Pinch of salt
• Sliced baguette (or sourdough – add one to two slices to each bowl)

Method

1. In a large pot, melt the butter and olive oil together over medium-high heat. Add the onions and season with salt. Toss to coat the onions in the olive oil and butter. Reduce heat to medium. Cook the onions, stirring occasionally, until they have softened and have begun to brown. You will probably need to reduce the heat during this so that the onions do not catch and burn.This will take about 40 to 45 minutes.
2. Once the onions have caramelized, deglaze the pan with cognac and water or white wine if you are using. Add the beef stock, sage and thyme, decrease the heat, and let simmer for 20 or so minutes until the mixture has reduced stirring occasionally.
3. Remove from the heat. Stir in the sherry and butter. Let the butter melt completely. Season with salt and pepper.
4. Brush the sliced bread with olive oil and toast in the oven at 425°F. Ladle the soup into oven-safe bowls. Don’t fill the bowls to the rim. Add one slice of bread on top, then generously finish off with the grated cheese mixture.
5. Place under the broiler for about 5 minutes or less until the cheese has melted and is bubbling and golden. Be sure to keep an eye out while the soup is under the broiler!