CLASSIC FRENCH ONION SOUP

Recipes, Food Styling & Photography Sarah Tuck / Music Food Matches Jeremy Taylor, Slow Boat Records

	FOR THE SOUP
	25g butter (plus 1 teaspoon, softened, for the sourdough)
	1 tablespoon olive oil
	700g onions, finely sliced
	3 cloves garlic, crushed
	2 teaspoons sugar
	1 tablespoon flour
	1 tablespoon balsamic vinegar
	2 cups beef stock (or vegetable stock)
	1 sprig of thyme (plus extra to garnish)
	1 bay leaf
	⅓ cup white wine
	2 tablespoons brandy, to finish
	FOR THE GRUYERE SOURDOUGH TOAST
	1 slice sourdough bread
	1 teaspoon Dijon mustard
	⅓ cup Gruyere cheese, grated

1.	FOR THE GRUYERE SOURDOUGH TOAST
2.	Melt the butter with the olive oil in a large heavy-bottomed pot.
3.	Add the onions, season with salt and pepper and cook over a gentle heat, covered, for 20 minutes.
4.	Add the garlic and sugar and cook, uncovered, for 25 minutes, stirring occasionally.
5.	Sprinkle in the flour, add the vinegar and stir to combine, then continue to cook over a gentle heat for 10 minutes.
6.	Add the stock, thyme, bay leaf and white wine, bring to a boil then reduce the heat to a simmer and cook for a further 30 minutes until rich and deeply coloured.
7.	Stir through the brandy one minute before serving with Gruyere sourdough toast on the side.
8.	Heat the grill.
9.	Toast the sourdough on one side.
10.	Mix the butter and Dijon mustard in a small bowl then smear over the untoasted side of the bread, cover with cheese and grill until golden and bubbling.