Ingredients
60 grams unsalted butter
4 large white onions, peeled and diced
1 tbsp sherry vinegar
60 ml dry sherry
2 sprigs fresh thyme
1 bay leaf
720 ml EACH – beef stock and chicken stock
240 ml cold water
1/2 tsp sea salt and freshly ground black pepper
Topping
French bread – cut to fit top of bowl
230 grams grated Swiss Gruyère or English mature white Cheddar cheese
- In a large soup pot set over a low heat, melt the butter
- When hot, add the onions and a little salt; slowly cook while stirring occasionally until the onions are a light golden-brown – this should take about 30 minutes
- Add the vinegar and sherry; cook for 5 minutes then add the remaining ingredients other than seasoning, simmer over a low heat for one hour, taste and adjust seasoning
- Ladle into soup bowls and top with a piece of toasted bread (cut to fit top of bowl)
- Cover each piece of toast with cheese and place under a preheated grill until the cheese melts and begins to brown
- Serve while still hot
ALTERNATIVELY – roll out ready rolled puff pastry into an oblong, put half of the cheese over two thirds, fold as you would with puff pastry, half turn and repeat. Roll out again, then cut circles to fit the soup bowls, loosely place over the top and bake until the pastry has risen and is a light golden colour, serve immediately