Classic French Onion Soup

The recipe

Instructions

1. 1
   Slice the onions thinly. Melt the butter and oil in a heavy pan, add the onions and a pinch of salt and cook on a low heat for 30 minutes, stirring often, until deep brown and jammy.
2. 2
   Add the sugar, garlic and thyme and cook a further 5 minutes.
3. 3
   Pour in the wine and let it bubble for 2 minutes, then add the hot stock. Simmer gently for 20 minutes.
4. 4
   Toast the bread slices. Ladle soup into ovenproof bowls, float a bread slice on top and pile on the grated cheese.
5. 5
   Slide under a hot grill until the cheese is bubbling and golden — about 3 minutes. Serve straight away with a warning about hot bowls.

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