Serves: 6, Calories: 488, Time: 1 hr 45 mins

Ingredients:

• 6 large onions, sliced.  450
• 60ml (4 tbsp) veg oil.  496
• 30g (2 tbsp) butter.  225
• 1 tsp sugar.  20
• pinch salt
• 2 tsp garlic purée.  34
• 2 ltr beef stock (4 Knorr stock pots).  240
• 120ml dry white wine.  100
• 2 bay leaves
• ½ tsp dried thyme (more to taste)
• ½ tsp ground black pepper
• 30ml brandy.  64
• 6 slices baguette, ¾ inch thick.  600
• 150g Gruyere cheese.  619
• 1 tbsp (sprinkle) Parmesan.  80

Method:

1. In stew pot; Fry onions in 3 tbsp oil, on medium heat, for 20 mins, until softened.
2. Add 1 tbsp oil and butter, turn heat to medium high, stir often until onions start to brown (15 mins).
3. Add sugar and salt, cook for 15 mins more until well browned.
4. Add garlic, cook for 1 min.
5. Deglaze pot with wine.
6. Stir in stock and herbs, cover, simmer for 30 mins on low heat.
7. Remove bay, add brandy, season.
8. Meanwhile, heat oven to 210°C Fan/Gas Mark 7.
9. Brush both sides of bread slices with oil. Bake one side for 5-7 mins.
10. Turn over. Add cheese. Bake for 5 mins.
11. Serve with toast floating on soup, cheese side up.

Calories = 2928

• 2928 / 6 = 488