Ingreadient :

• 25 ml veg oil
• 5 onions, peeled and sliced
• 2 garlic cloves
• 50ml white wine
• 25ml brandy
• few sprigs thyme
• 1 tbsp brown sugar
• 500ml beef stock
• 200ml veal jus
• 50ml sherry
• Salt and pepper

To serve

• 8 Baguette slices
• 200g Grated Comté and Emmental

Direction :

1. Place the onions into a hot saucepan with the oil and butter, garlic and thyme. Cook gently for 1 hour until coloured, then add the sugar, sherry, wine, brandy and stock. Cook for 10-15 minutes.
2. Spoon into deep, ovenproof soup bowls, and allow to cool.
3. Toast the bread and sit on top of the soup. Seal sprinkle in cheese and grill on high for 5 minutes.