Quarter 1kg peeled brown onions.
Place in baking dish, dot with butter,
and season with sea salt and freshly
ground black pepper.
Bake at 200 degrees C until soft (about 45 minutes).
To make the cheesy toast topping, heat ¼ cup white wine with a heaped tsp each of butter and Dijon mustard,
and 150g grated Gruyère.
Whisk until well mixed and the cheese
Spoon onto 8 toasted
baguette slices rubbed with
Once the onions are done,
turn the grill to a high heat and pop
in the toasts.
When golden brown
and bubbling, set aside.
Tip the onions into a large pot, add 150ml white wine, bring to the boil and
cook until the wine has evaporated.
Add 1 tbsp butter.
When it has melted, add 1 tbsp flour.
Cook,stirring for 2 minutes. Gradually
add 1,5 litres hot home-made beef
Bring to the boil, simmer for
15 minutes, season to taste and stir
in 3 tbsp brandy.
Put 2 cheesy toasts in each bowl, ladle over the soup and serve.