Homemade French Onion Soup
2 tablespoons butter 3 shallots, thinly sliced 2 red onions, thinly sliced 2 fresh onions, thinly sliced 2 cloves garlic, roughly chopped 700 ml chicken stock 400 ml dry white wine 2 bay leaves 1 teaspoon dried thyme 2 tablespoons olive oil 1 teaspoon sugar 4 slices light country bread 100 g Gruyere cheese, coarsely grated salt and pepper Melt butter in a pan and fry all the onions and garlic until soft. Stir and add the sugar, stock, wine bay leaves and thyme. Simmer for 40 minutes. Season with salt and pepper. Drizzle some oil on the bread slices and bake in oven until lightly golden. Pour the soup into four ovenproof soup bowls. Top with the bread slices and a handful of cheese. Bake in the oven at 275 C for 5 - 10 minutes