French Onion Soup with Gruyère Toasts

Serves 4

INGREDIENTS:

100g (31⁄2oz) salted butter 8 onions, thinly sliced

1 teaspoon dark soft brown sugar

2 garlic cloves, crushed

1 teaspoon dried oregano or freshly chopped thyme or rosemary leaves, plus extra thyme leaves to garnish (optional)

900ml (13⁄4 pints) good- quality beef stock

sea salt and freshly ground black pepper

FOR THE GRUYÈRE TOASTS

100g (31⁄2oz) Gruyère cheese, grated

4 slices of sourdough bread

METHOD:

1. Place a heavy-based saucepan or an ovenproof casserole dish over a medium heat and add the butter. Once the butter has melted, reduce the heat to low and stir in the onions. Cover and cook for 10 minutes until soft.

2. Stir in the brown sugar and garlic and let the onions brown and slightly caramelize, uncovered, stirring every few minutes until they become a deep golden colour. Stir in the dried oregano or fresh thyme or rosemary and season with salt and pepper. Pour in the beef stock and cook for a further 30 minutes.

3. To make the Gruyère toasts, preheat the grill to high. Sprinkle the cheese over the slices of sourdough bread and pop under the grill to melt.

4. Serve the onion soup in heated bowls, garnished with a sprinkle of thyme leaves, if you wish, and topped with the Gruyère toasts.