French onion soup

serves 4

50 g (1¾ oz) butter

1 tablespoon olive oil

1 kg (2 lb 4 oz) onions, thinly sliced into rings

3 x 425 g (15 oz) tins chicken or beef consommé

125 ml (4 fl oz/½ cup) dry sherry

half a baguette

125 g (4½ oz/1 cup) finely grated cheddar or gruyère cheese

Heat the butter and oil in a large saucepan, add the onion and cook, stirring frequently, over low heat for 45 minutes, or until softened and translucent. It is important not to rush this stage—cook the onion thoroughly so that it caramelises and the flavour develops.

Add the consommé, sherry and 1 cup (9 fl oz/250 ml) water. Bring to the boil then reduce the heat and simmer for 30 minutes. Season to taste.

Meanwhile, slice the bread into four thick slices and arrange them in a single layer under a hot grill. Toast one side, remove from the grill, turn over and cover the untoasted side with the gruyere.

Ladle the hot soup into four serving bowls, top each with a slice of toast, cheese side up, and place under the grill until the cheese is melted and golden.