Ingredients
2 tbsp butter
4 large onions, sliced
2 tbsp plain flour
1 tbsy thyme leaves
1.4 litres beef stock
1 tbsp brandy
salt and pepper
1 clove garlic
12 slices stale french bread
100g grated gruyere cheese
Method
Heat the butter in a large casserole over a medium heat and add the onions. Season with sea salt and cook gently, stirring frequently until they are a rich dark brown colour.
Stir in the flour and thyme until the flour is evenly combined. Season with salt and ground black pepper. Pour over the stock and cover.
Cook gently for about 30mins. Stir through the brandy and check the seasoning.
Meanwhile, lightly toast the bread under a medium grill, remove and rub all over with the garlic clove. Ladle the soup into oven proof bowls set on a heavy baking sheet, place a slice of bread in each one and place a mound of grated cheese in the centre of each one. Place under a hot grill until the cheese is melted and golden.
This recipe was taken from www.donalskehan.com
