cook.
Ingredients
1500 g onions, thinly sliced 40 g butter 1 tbsp olive oil 1 l beef stock 250 ml dry white wine 1 bay leaf 2 fresh thyme sprigs salt and pepper to taste 4 baguette slices 100 g Gruyere cheese, grated 25 g butter for baguette Method
Melt butter with olive oil in a large heavy pot over medium-low heat. Add all the sliced onions. Stir to coat in the butter. Caramelize the onions over low heat for 45-60 minutes. Stir every 5-10 minutes. They should be deep golden brown and sweet. Pour in the white wine and scrape any bits from the bottom of the pot. Add the beef stock, bay leaf and thyme sprigs. Bring to a simmer. Cook for 20-30 minutes with the lid on. Season with salt and pepper. Remove the bay leaf and thyme. Preheat the oven grill to 200C. Slice the baguette and brush with butter. Toast in the oven for 5-7 minutes until golden. Ladle the hot soup into ovenproof bowls. Place a baguette slice on top of each. Cover with grated Gruyere and grill for 3-5 minutes until the cheese is bubbly and golden brown.