French Onion Soup with Gruyère Croûtons

Ingredients

• 6 large onions
• 50 g butter
• 1200 ml vegetable stock
• 150 ml dry white wine
• 1 baguette
• 120 g Gruyère cheese, grated
• 4 fresh thyme
• 1 tsp caster sugar

Method

1. 1

   Thinly slice all the onions. Melt the butter in a large, heavy-based saucepan over a low heat. Add the onions, thyme and sugar. Cook very slowly for 35–40 minutes, stirring regularly, until the onions are deeply golden and caramelised.

2. 2

   Pour in the white wine and turn up the heat. Let it bubble and reduce for 3 minutes.

3. 3

   Add the stock, season well and simmer for 10 minutes.

4. 4

   Slice the baguette into 2cm rounds. Toast under the grill on both sides until golden.

5. 5

   Preheat the grill to high. Ladle the soup into four ovenproof bowls. Float two or three croûtons on top of each and pile over the grated Gruyère.

6. 6

   Place the bowls under the hot grill for 3–4 minutes until the cheese is bubbling and golden. Serve immediately with care as the bowls will be very hot.