Recipe - French Onion Soup

Ingredients

• 2 white onions, thinly sliced
• 2 red onions, thinly sliced
• 1 leek
• 2 tablespoons olive oil
• (50 g) butter
• 2 cloves garlic, crushed
• ½ bunch fresh sage
• 2 litres good chicken stock
• option: 2 tablespoons Cognac
• salt and black pepper

For the croutons:

• French bread or baguettine, cut into 1 inch diagonal slices
• 1 tablespoon olive oil
• 1-2 cloves garlic, crushed 

To serve:

• 6 large or 12 small croutons (see above)
• 8 oz (225 g) Gruyère, grated

Croutons:

1. Drizzle the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet.
2. Place the bread slices on top of the oil, and then turn over each one so that both sides have been lightly coated with the oil.
3. Bake them in the oven for 20-25 minutes till crispy and crunchy. 

Method

1. Pre-heat the oven to 180°C
2. In a large heavy-based saucepan (3.5 litres) capacity melt oil and butter
3. Add sage
4. Add the onions, leek and garlic
5. Add salt and pepper
6. Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 25 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film.
7.  Pour in the stock
8.  Simmer for 15 minutes

All this can be done in advance but, when you're ready to serve the soup, bring it back up to simmering point, taste to check for seasoning – and if it's extra-cold outside, add a couple of tablespoons of Cognac!

Ladle in the hot soup and top with the croutons, allowing them to float on the top of the soup.

Sprinkle the grated Gruyère thickly over the croutons and place the whole lot under the grill until the cheese is golden brown and bubbling.

Serve immediately

Serves 6