PARISIAN ONION SOUP

SERVES 4

● 750g brown onions

● 3 tbsp butter

● 2 tbsp flour

125ml dry white wine

● Approx 1.5 ltrs beef stock

● 1 bay leaf

● 1 tbsp thyme leaves

● 8–12 slices of baguette

● 150g strong gruyère or Alpine cheese

● Sea salt

● Cayenne pepper

● Freshly grated nutmeg

1. Peel the onions and cut into thin rings. Heat the butter in a large saucepan. Over a low heat slowly sweat the onions for about 15 minutes, until they are golden brown and soft, stirring occasionally.

2. Dust the onions with the flour and stir in. Deglaze with the white wine. Add the stock, bay leaf and thyme. Bring the soup to the boil, and continue to simmer for 20 minutes, uncovered. Season well with salt, cayenne pepper and nutmeg, and remove the bay leaf. 3. Briefly toast both sides of the baguette slices under the grill until they are golden brown. Preheat the oven to 250°C/fan 220°C/475°F/GAS 9. Coarsely grate the cheese. Spoon the soup into four heat-resistant soup bowls, lay the slices of toasted baguette on the soup and sprinkle with the cheese. Bake in the oven for about 2 minutes until golden yellow, and serve immediately.