French Onion is one of the best soups to savour in winter and this version, topped with sourdough bread, is smothered with cheese before grilling until golden. Gruyere will give the best flavour.

Ingredients

• 8 (1.5kg) large onions, peeled and finely sliced in rings
• 75 grams butter, preferably unsalted
• 3 tsp freshly minced garlic
• 1½ tblsp flour
• 6 cups good quality beef stock
• 1 tsp cracked black pepper
• 1 tblsp chopped fresh thyme
• salt and pepper to season
• 8 thick slices sourdough
• 2 cups grated gruyere or cheddar cheese

Method

1. In a large saucepan or stock pot, cook the onions in the butter over a moderate heat stirring regularly for about 15-20 minutes until softened and well browned. Add the garlic and cook a further 2-3 minutes.
2. Sprinkle over the flour and stir well to mix in and cook for 1 minute.
3. Gradually stir in the beef stock and pepper and simmer the soup for 15 minutes. Sprinkle in the thyme and then check the seasoning for salt and pepper
4. Ladle the hot soup into 8 deep oven-proof soup bowls. Trim the bread slices to fit the soup bowls and place a round of bread on top of each. Scatter over equal amounts of cheese.
5. Fan grill at 200°C for 5-8 minutes until the cheese is golden and the soup is bubbling hot. Carefully serve on an underplate.

Cooks Tips

- Add a dash of Worcestershire sauce for an interesting flavour twist.