Classic Onion soup

• 115g unsalted Butter
• 1 tbsp Olive oil
• 1 1/2 kg Red Onions, sliced
• 2 tsp Thyme leaves
• 2 Bay leaves
• 25g plain Flour
• 700 ml dry White Wine
• 2 litres of Beef stock/ Vegetable stoke
• 175g Gruyere cheese, grated
• 12 slices French bread, toasted on both sides
• 1 large clove Garlic, crushed

• Melt the butter with the olive oil in a large heavy based saucepan. Add the onions, thyme and bay leaves, cover and cook over a low heat for 30 minutes until the onions have softened.
• Remove the lid and cook for a further 20 - 30 minutes, stirring from time to time until the onions are dark golden brown and soft. Stir in the flour and cook over a low heat for a further 5 minutes.
• Pour in the wine, stir and cook for 5 minutes. Pour in the stock, bring to the boil and simmer for 20 minutes.
• Preheat the oven to 190 C/ Gas mark 5.
• Scatter a little cheese over the bottom of a large ovenproof soup tureen or six to eight individual ovenproof soup bowls on a baking sheet. Pour in the soup.
• Rub the toasted French bread with the garlic and the remaining cheese and float over the soup.
• Place in the oven for 10 - 15 minutes or until bubbling and golden brown.
• Serve with warm French bread.