FRENCH ONION SOUP WITH CHEESE CROUTONS

INGREDIENTS

2 tbsp oil
4 large onions,
halved and sliced
15g butter
½ tsp salt
1 tsp sugar
2 garlic cloves, finely
chopped
1 tbsp plain flour
300ml dry cider
500ml beef stock
1 bay leaf
Sprig fresh thyme
4 slices French bread
100g Gruyère, finely grated
25g Parmesan, finely grated

METHOD

1. Heat the oil in a large heavy-based saucepan, add the onions and stir to coat in the oil. Cook for 20 minutes over a low heat, stirring occasionally. Add the butter, salt, sugar and season with pepper. Continue to cook for another 45 minutes, stirring often until richly caramelised. Add the garlic and cook for 3 minutes, stirring frequently.

2. Add the flour, stir well and cook for 3 minutes until cooked through. Add the cider, bubble rapidly for two minutes and then whisk in the beef stock. Add the herbs and simmer for 20 minutes. Season to taste, adding a pinch of sugar if necessary.

3. Toast the bread on both sides. Mix both cheeses and scatter over the bread and grill until bubbling. Carefully lift on top of the bowls of soup and serve straight away