• a good slurp of olive oil

  • a good knob of unsalted butter

  • 6 medium onions, finely sliced

  • 2 garlic cloves, crushed

  • 2 tspn caster sugar

  • 75 ml brandy

  • 1 litre salt-reduced chicken stock

  • 1 heaped tspn fresh thyme leaves

  • sea salt & freshly ground pepper

  • 4 slices of sourdough bread

  • grated gruyere cheese

  • 2 tbsp chopped fresh parsley


  • 1.

    Heat oil and butter in a heavy-bottomed pot and gently cook onions and garlic with caster sugar until golden.

  • 2.

    Add brandy and reduce a little.

  • 3.

    Then add stock, thyme and seasonings. Stir and gently cook for about 15 mins until fragrant, stirring now and again. Taste for seasoning.

  • 4.

    When soup is ready, toast or grill the sourdough.

  • 5.

    To serve, place bread in individual flat soup bowls, ladle soup over the top and sprinkle with gruyere and parsley.

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