INGREDIENTS
60g (2oz) butter
4 large red onions, quartered and thinly sliced
2 tbsp soft light brown sugar
1 litre (13⁄4 pt) vegetable stock
2 tbsp brandy salt and black pepper
8 diagonally sliced pieces of baguette
175g (6oz) Comté cheese, grated
Method
- Melt the butter in a large saucepan. Add the sliced onions and fry, stirring, for 2 minutes. Cover, reduce the heat, and cook gently for 10 minutes until really soft, shaking the pan occasionally.
- Increase the heat, add the sugar, and let the onions caramelize for 5 minutes, stirring continuously (take care not to burn them). Add the stock and brandy, and season with a little salt and pepper. Bring to the boil, reduce the heat, and simmer gently for 15 minutes.
- Meanwhile, make the croûtons. Preheat the grill. Line a baking tray with baking paper and place the bread on the tray. Toast the bread on both sides. When ready to serve, sprinkle the bread slices with cheese and grill until just melted and sizzling.
- Ladle the soup into warmed bowls and float 2 cheese croûtons on each. Add a grinding of pepper and serve immediately.