Ingredients

Ingredients For the soup

• 25g/1oz butter

• 2 tbsp olive oil

• 1kg/2lb 2oz white onions, finely sliced

• 3 garlic cloves, finely chopped

• 2 sprigs fresh thyme, leaves only

• 50ml/2fl oz dry sherry

• 75ml/3fl oz brandy

• 250ml/9fl oz white wine

• 1 tsp soft brown sugar

• 1 litre/1¾ pints fresh beef stock

• salt and freshly ground black pepper

• 1 tbsp balsamic vinegar

For the cheese croûtes

• 1 small baguette, cut into slices on the diagonal

• 110g/4oz gruyère cheese, grated

For the red onion compote

• 1 tbsp olive oil

• 1 red onion, finely sliced

• ½ tsp soft brown sugar

• 1 tbsp balsamic vinegar

• ½ lemon, juice only

• salt and freshly ground black pepper

For the shallot rings

• vegetable oil, for deep-frying

• 2 shallots, sliced into rings

• 2 tbsp plain flour, seasoned with salt and freshly ground black pepper

Description

Recipe Uses 25g/1oz Butter, 2 Tbsp Olive Oil, 1kg/2lb 2oz White Onions, Finely Sliced, 3 Garlic Cloves, Finely Chopped , 2 Sprigs Fresh Thyme, Leaves...

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