DAILY DINNERS - French onion soup James Martin

French Onion Soup - James Martin

Serves 4	Prep 10 mins	Cooking 45 mins	Easy
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Ingredients

25g butter
2 tbsp olive oil
1 kilo white onions, peeled & sliced
2 sprigs thyme, picked
2 garlic cloves, peeled & crushed
50 ml dry sherry (optional)
150ml white wine
1.2 litres beef stock
1 tsp soft brown sugar
1 tbsp balsamic syrup vinegar (optional)
Salt and pepper
1 small baguette, sliced into 8 slices
125g gruyere, grated

Heat a large sauté pan, add the butter and oil then fry the onions, thyme and garlic for 25 minutes or more over a low heat, stirring occasionally. The onions should turn a deep, golden brown.
Add the white wine and dry sherry, if using, then simmer until reduced by half stirring constantly. Add the stock and cook gently for 15 minutes, season then add the sugar and vinegar, if using.
Pre-heat the grill to high and toast the baguette slices on both sides. Spoon the soup into warm bowls, top with the toast and sprinkle over the cheese. Grill until golden and bubbling then serve.

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