Soupe à l'Oignon

Ingredients

• 11kg (2.2 lbs) white or yellow onions, thinly sliced
• 250g (3½ tbsp) unsalted butter
• 32 tbsp olive oil
• 41 tsp sugar
• 53 garlic cloves, minced
• 6150ml (⅔ cup) dry white wine or dry sherry
• 71.2 litres (5 cups) good-quality beef stock
• 82 tsp fresh thyme leaves (or 1 tsp dried)
• 9Salt and freshly ground black pepper
• 104 thick slices baguette or country bread
• 11150g (5 oz) Gruyère cheese, grated
• 12Optional: 1 tbsp brandy or Cognac

Instructions

1. 1Melt butter with olive oil in a large heavy-based pot over medium-low heat. Add the onions and sugar. Cook slowly, stirring frequently, for 40–50 minutes until deeply golden and caramelized. Don't rush this step — it's the heart of the dish.
2. 2Add the garlic and cook for another 2 minutes.
3. 3Add the wine (and brandy if using) and let it bubble for 2–3 minutes, scraping up any bits from the bottom.
4. 4Add the beef stock and thyme. Season well. Simmer for 20–25 minutes.
5. 5Meanwhile, toast the baguette slices until golden.
6. 6Ladle the soup into ovenproof bowls. Place toasted bread on top and scatter generously with grated Gruyère.
7. 7Place under a hot grill for 3–5 minutes until the cheese is melted, bubbling, and lightly browned.
8. 8Serve immediately and be careful — the bowls will be very hot.