Ingredients

• 1 tablespoon olive oil
• 50gbutter
• 2kgbrown onions, peeled and thinly sliced (chill to minimise vapours)
• 200ml dry good quality cider (or sherry or Armagnac)
• 1Lhomemade beef stock
• 2fresh bay leaves
• 2thyme sprigs
• 2sprigs rosemary
• 8 x 1cmthick slices of sourdough ficelle (Iggy’s bread) or small baguette, lightly toasted
• 250gcoarsely grated gruyere
• 100gfinely grated parmesan

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Method

1. Heat oil and butter in a large saucepan over a medium low heat. Add onions, cover and cook for 20 minutes, stirring occasionally. Remove lid and cook for 30-40 minutes, stirring occasionally, until onions are soft and caramelised.

2. Add stock, the bay leaf, thyme and rosemary and season with salt and pepper. Bring to the boil, reduce heat to a simmer, simmer soup uncovered for 10-20 minutes or until slightly thickened.

3. Ladle soup into ½ cup capacity oven-proof bowls set on an oven tray. Sprinkle a little gruyere and parmesan onto the top of each bowl of soup. Top each with two slices of toasted ficelle then sprinkle with remaining cheeses. Place under a hot grill for 3-5 minutes of until cheese is melted and light golden.