French Onion Soup

What do I need?

• 6 large brown onions (about 1.3 kg),
• peeled and thinly sliced
• 4 tbsp extra virgin olive oil
• 2 tbsp butter
• 1 tsp sugar
• 1 tsp sea salt, plus more to taste
• 2 garlic cloves, finely chopped
• 2 L beef stock, chicken stock, or a mix of both
• 125 mL dry vermouth or dry white wine
• 2 bay leaves
• 1 tbsp fresh thyme leaves, a few thyme sprigs, or ½ tsp dried thyme
• ½ tsp freshly ground black pepper
• 2 tbsp brandy (optional)
• 8 thick slices French bread or baguette
• 150 g Gruyère cheese, grated
• 2 tbsp grated Parmesan

How do I make it?

1. Heat 3 tablespoons of olive oil in a large heavy-based pot over medium heat. Add the onions and stir to coat. Cook, stirring regularly, for 15–20 minutes until softened.
2. Increase the heat to medium-high. Add the remaining tablespoon of olive oil and the butter. Cook, stirring frequently, until the onions begin to brown. This can take 20–40 minutes, depending on your stove and pot.
3. Sprinkle in the sugar and salt. Continue cooking, stirring often, until the onions
   are deeply golden and caramelised (about 10–15 minutes more).
4. Stir in the garlic and cook for
   another minute.
5. Pour in the vermouth or wine to deglaze the pot, scraping up any golden bits from
   the base.
6. Add the stock, bay leaves and thyme. Bring to a simmer, then reduce the heat, cover, and cook gently for 30 minutes.
7. Season with extra salt and pepper to taste. Remove the bay leaves and stir through the brandy, if using.
8. While the soup simmers, preheat the oven to 230°C (fan-forced 210°C). Line a baking tray with baking paper or foil.
9. Lightly brush both sides of the bread with olive oil (you’ll use about 1½ tablespoons total). Toast for 5–7 minutes until golden.
10. Flip the toasts, sprinkle with Gruyère and Parmesan, and return to the oven for another 5 minutes, or until the cheese is melted
    and bubbly.
11. Ladle the soup into bowls and top each with a cheesy toast.