Recipe: Baked Onion Soup

BAKED ONION SOUP

2 tablespoons butter
2 tablespoons vegetable oil
4 large onions, thinly sliced
4 large garlic cloves
2 teaspoons chopped fresh thyme
1 teaspoon superfine sugar
4 1/2 cups beef stock
1/4 cup dry red wine
salt and freshly-ground black pepper (to taste)
8 slices French bread
1 1/2 cups grated gruyere cheese

Melt the butter with the oil in a deep frying pan. Add the onions, garlic, thyme, and sugar, and saute over medium heat for 30 minutes, stirring, until very soft and golden.

Meanwhile, preheat the oven to 400 degrees F and oil the insides of a 7 1/2-cup deep ovenproof dish.

Add the stock and wine to the onions and bring to the boil. Lower the heat, cover, and simmer for 15 minutes. Season to taste.

Toast the bread lightly on both sides, then place half the slices in the base of the prepared dish. Sprinkle with half of the cheese, then spoon the soup over, and top with the remaining bread and cheese.

Bake for 15 minutes until the cheese is melted. Meanwhile, preheat the broiler to high.

Brown the soup quickly under the broiler, then allow to cool for 5 to 10 minutes before serving.

Servings: 6-8
Source: Celebrating the Impressionist Table by Pamela Todd, Louise Pickford, and Laurie Evans