French Onion soup

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
has melted.

Spoon onto 8 toasted
baguette slices rubbed with
garlic.

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
stock.

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.