Classic French onion soup


This classic soup is always a winner as a hearty lunch or supper dish. It freezes really well, too.



  1. Heat a large frying pan and add 2 tablespoons of the olive oil, the onions, thyme and sugar. Fry for 10-15 minutes over a medium-low heat, or until softened and golden-brown, stirring occasionally.

  2. Add the garlic and cook for 1 minute, then add the white wine and cook until the volume of liquid has reduced by half. Stir in the flour and cook for 2 minutes.

  3. Add the brandy and sherry, then pour in the stock and bring to the boil. Reduce the heat slightly and cook for about 10-15 minutes.

  4. Meanwhile, heat a griddle until hot. Drizzle the remaining olive oil over the bread and toast on one side. Set aside.

  5. Season the soup to taste, adding a little more sugar or alcohol if needed.

  6. Preheat the grill to high. Place the cheese on top of the bread and grill until bubbling and golden-brown.

  7. Ladle the soup into bowls and top with the cheesy bread, toasted side down.