FRENCH ONION SOUP

Serves 4-6

50g butter

15ml (1 tbsp) olive oil

1kg onions, halved and thinly sliced

5ml (1 tsp) sugar

4 cloves of garlic, thinly sliced

30ml (2 tbsp) flour

350ml dry white wine

1¼ litres hot, strong-flavoured beef stock Sea-salt flakes and freshly ground black pepper to taste

½ loaf French bread, cut into 2cm slices

140g comté, gruyère, or jarlsberg cheese, finely grated

Melt the butter with the oil in a large, heavy-based pot over medium-high heat. Add the onions and fry with the lid on for 10 minutes until just soft. Lower the heat, sprinkle in the sugar, and cook uncovered for 20 minutes more until caramelised, rich and really tender. The onions should be golden, full of flavour and soft when pinched between your fingers. Take care towards the end of the cooking that they do not burn. Add the