1kg onions
1kg onions
2 cloves of garlic, crushed
2 sprigs of thyme
2 bay leaves
30g butter
30g plain flour
4 tbs brandy
1.5 ltrs beef stock made from 2 beef stock cubes dissolved in boiling water
1 crusty baguette
200g gruyere or emmental cheese, grated
Sea salt and freshly ground pepper
1 sprig of parsley, finely chopped
Method
1. Browning the onions is important to giving the soup its rich flavour. Peel the onions, remove the root and finely slice.
2. Melt the butter in a heavy bottom saucepan and add the onions. On a low to medium heat, stir the onion only after a sediment starts to develop on the base of the pot. Once this sediment turns beige to light brown and, using a wooden spoon, turn the onions. The pan juices will lift this sediment and the mix will turn a golden brown. Repeat this technique several times until all the onions are caramelised.
3. Add the crushed garlic to the pot and stir in the flour. Add the brandy and the stir in the beef stock a bit at a time. Tie the thyme and bay leaf to a piece of string, place in the soup and simmer for 20 minutes. Taste and season the soup and remove the herb parcel.
4. Cut thick slices of baguette and toast them. Spoon the soup into four large bowls and top with the baguette and sprinkle on gruyere. Put the bowls under the grill until the cheese bubbles and colours. Sprinkle with parsley and serve.
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