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French Onion Soup

Ingredients

2kg brown onions, thinly sliced
50ml olive oil
100g (3.5oz) unsalted butter
Salt
2 bay leaves
100ml brandy
2 tbsp flour
6 dashes Worcestershire sauce
4 dashes Maggi seasoning
1L (1 quart) beef stock
2 sprigs rosemary
1 baguette, thinly sliced
150g (5.3oz) Gruyère cheese, grated

Method

1. To a large pot over medium-high heat, add the butter and oil. When the butter is melted, add the sliced onions with a big pinch of salt.
2. Stir well and turn the heat to medium-low. Cook the onions slowly for 1.5 hours, stirring every 5-10 minutes. (You can do this faster at a higher heat, but you will need to stir more frequently.)
3. Once the onions are caramelised and have a good dark colour, add the bay leaves, then the brandy, and allow the alcohol to burn off.
4. Next, add the flour and stir.
5. Preheat the oven to 180°C (350°F).
6. Add the Worcestershire sauce and Maggi seasoning, followed by the beef stock and rosemary. Stir and simmer for 20 minutes.
7. Toast the sliced bread on both sides for 4-5 minutes each side.
8. Ladle the soup into your serving bowls, then add 2-3 croutons to the top, followed by the grated cheese.
9. Place under the grill of your oven until the cheese is golden brown and bubbly.