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.Â 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!