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French Onion Soup Ingredients - 2kg brown onions, thinly sliced - 50ml olive oil - 100g () unsalted butter - Salt - 2 bay leaves - 100ml brandy - 2 tbsp flour - 6 dashes Worcestershire sauce - 4 dashes Maggi seasoning - 1L (1 quart) beef stock - 2 sprigs rosemary - 1 baguette, thinly sliced - 150g () Gruyère cheese, grated Method 1. To a large pot over medium-high heat, add the butter and oil. When the butter is melted, add the sliced onions with a big pinch of salt. 2. Stir well and turn the heat to medium-low. Cook the onions slowly for 1.5 hours, stirring every 5-10 minutes. (You can do this faster at a higher heat, but you will need to stir more frequently.) 3. Once the onions are caramelised and have a good dark colour, add the bay leaves, then the brandy, and allow the alcohol to burn off. 4. Next, add the flour and stir. 5. Preheat the oven to 180°C (350°F). 6. Add the Worcestershire sauce and Maggi seasoning, followed by the beef stock and rosemary. Stir and simmer for 20 minutes. 7. Toast the sliced bread on both sides for 4-5 minutes each side. 8. Ladle the soup into your serving bowls, then add 2-3 croutons to the top, followed by the grated cheese. 9. Place under the grill of your oven until the cheese is golden brown and bubbly.
