French onion soup

• 1 tablespoon Wheat flour
  Swaps (2)
• 50 g Butter
  Swaps (2)
• 1 tablespoon Olive oil
• 1 kg Onion (thinly sliced)
• Salt (to taste)
• Black pepper (freshly ground)
• 2 sprigs Thyme
• 1 leaf Bay Leaf
• 1.2 l Beef Stock (homemade or good quality)
  Swaps (1)
• 150 ml Dry White Wine
  Swaps (1)
• 150 g Gruyère (grated)
• 8 slices Baguette (a day old)

Instructions

1. 1

   Melt the butter with the oil in a large heavy-based pan. Add the onions with a pinch of salt, stir to coat and cook covered over medium-low heat until soft and they have released their liquid.

   15 min

2. 2

   Uncover and keep cooking over medium-low heat, stirring every few minutes and scraping the bottom, until the onions are greatly reduced and a deep mahogany colour. If they catch, add a spoonful of water and scrape the bottom clean.

   45 min

3. 3

   Sprinkle over the flour and stir for two minutes. Pour in the wine, let it bubble until almost completely evaporated, then add the stock, thyme and bay leaf.

   5 min

4. 4

   Simmer the soup gently, half covered. Remove the herbs, taste and adjust the salt and pepper.

   25 min

5. 5

   Meanwhile, toast the bread slices in the oven until dry and crisp. Turn on the grill.

6. 6

   Ladle the soup into ovenproof bowls, top with one or two slices of bread and cover generously with cheese. Grill until the cheese bubbles and browns at the edges, and serve at once, taking care as the bowls will be very hot.

   5 min