French Onion Soup

1.5 lb (700 g) onions - sliced thinly
2 tablespoons olive oil
2 oz (50 g) butter
2 cloves garlic, crushed
1/2 level teaspoon sugar
2 pints (1.2 litres) beef stock
10 fl oz (275 ml) white wine
salt and pepper
For the croutons:
chunks of bagette, around 1 inch thick slices
1 tablespoon olive oil
1-2 cloves garlic, crushed
8 oz (225 g) Gruyère, grated

You will also need a large heavy-based saucepan or flameproof casserole of 6 pint (3.5 litres) capacity.

Pre-heat the oven to gas mark 4, 350°F (180°C).

What to do:

Place the saucepan or casserole on a high heat and melt the oil and butter together. When this is very hot, add the onions, garlic and sugar, and keep turning them from time to time until the edges of the onions have turned dark – this will take about 6 minutes. Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film. After that, pour in the stock and white wine, season, then stir with a wooden spoon, scraping the base of the pan well. As soon as it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently, without a lid, for about 1 hour. (Now make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each one so that both sides have been lightly coated with the oil. Bake them in the oven for 20-25 minutes till crispy and crunchy.) Warm the soup bowls in a low oven and pre-heat the grill to its highest setting. Then ladle in the hot soup and top with the croutons, allowing them to float on the top of the soup. Now sprinkle the grated Gruyère thickly over the croutons and place the whole lot under the grill until the cheese is golden brown and bubbling.