French onion soup

Ingredients (makes 4, takes 2 hours)

• 50g butter
• 2 tbsp olive oil
• 1kg onions, thinly sliced
• 1 tsp sugar
• 4 garlic cloves
• 2 tbsp plain flour
• 250ml dry white wine
• 1.3l beef stock
• 1 tsp miso paste
• a baguette 
• 150g gruyere, finely grated

Method

1. Melt the butter and olive oil in a large le crueset pot, on a medium heat.
2. Add the finely sliced onions (we use a mandolin) and fry with the lid on for 10 mins until soft.
3. Sprinkle in the sugar and cook for about an hour, stirring frequently (usually every 4-5 minutes initially), until caramelised. The onions should be golden, take care towards the last 20 mins to ensure that they don’t burn.
4. Add the garlic cloves for the final few minutes of the onions’ cooking time, then sprinkle in the plain flour and stir well.
5. Increase the heat, gradually add the wine and keep stirring.
6. Add beef stock then simmer for 15-20 mins.
7. Add miso paste, if it needs more flavour then add beef stock, soy sauce and lea and perrins to taste.
8. 15 mins before serving, turn on the grill and toast the bread adding the gruyere for a few minutes of grilling.
9. Put the soup into warm bowls.