French Onion Soup

Serves: 6
Prep and cook time: 1 to 2 hours

15g butter
1 tbsp olive oil
750g onions, sliced
25g plain flour
1.2 litres chicken or vegetable stock
bouquet garni
salt and freshly ground black pepper
To serve:
30ml dry sherry
6 thick slices crusty French bread
50g Gruyere cheese, grated


Heat the butter and oil in a heavy-based pan, add the onions and cook slowly, stirring occasionally, for about 30 minutes, until soft and golden brown.

Stir in the flour and cook for a few minutes, then gradually stir in the stock and bring to the boil.

Add the bouquet garni, and salt and pepper, cover and simmer for 30 minutes. Remove the bouquet garni and leave to cool.

To serve, stir in the sherry and check the seasoning.

Pour the soup into a large soup tureen or 6 individual ovenproof bowls and place the French bread slices on top.

Sprinkle thickly with the cheese. Place under a preheated hot grill for 2-4 minutes, until browned and bubbling.

Note: Make sure your soup bowls can be grilled in this way without cracking first! If you're unsure, grill the bread and cheese separately and then place on top of the soup.