For the soup, serves 4
4 onions, finely sliced
750ml beef stock
1/2 tbsp Demerara Sugar
1 large glass red wine
Salt and pepper
For the garnish
4 slices toasted baguette
Gruyere cheese grated (enough to cover bread)
Melt the butter in a large pan over a medium heat, add the onions and cook until golden brown, stirring regularly.
Add brown sugar and cook for a further minute to caramelise.
Add the red wine and boil until reduced to a syrup.
Pour in the beef stock, season, bring to the boil and simmer for 20 mins.¬† Top up with more stock if needed.
Place the cheese on the baguette and lightly grill until cheese has softened.
Check the seasoning and pour into 4 soup bowls, place the toasted baguette gently on top and sprinkle with parsley.
Put your feet up and enjoy!