Ingredients:
2 tbsp butter
1 tbsp vegetable oil
1 1⁄2lb (675g) onions, thinly sliced
1 tsp sugar
salt and freshly ground pepper
1⁄2 cup dry red wine
2 tbsp all-purpose flour
6 cups hot beef stock
1⁄4 cup brandy
1 garlic clove, cut in half
4 slices French baguette, about 3⁄4in (2cm) thick, toasted
1⁄2 cup Gruyère or Emmenthal cheese, grated

method
1 Melt the butter with the oil in a large, heavy saucepan over low heat. Stir in the onions and sugar, and season with salt and pepper. Press a piece of wax paper over the surface. Cook for 40 minutes, uncovering and stirring occasionally, until the onions are a rich, dark brown. Watch carefully to avoid scorching.

2 Remove the wax paper and stir in the wine. Increase the heat to medium and boil, stirring often, for 5 minutes, or until the wine reduces to a glaze.

3 Sprinkle in the flour and cook, stirring often, for 2 minutes. Stir in the stock and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes. Stir in the brandy and season to taste.

4 Meanwhile, place the broiler rack 8in (20cm) from the heat, and preheat the broiler. Divide the soup among the flame-proof bowls. Rub the garlic clove over the toast and place 1 slice in each bowl.

5 Sprinkle with the cheese and broil for 2–3 minutes, or until the cheese is bubbling and golden. Serve at once. PrePare ahead Steps 1 and 2 can be completed up to a day ahead.

French onion soup recipe