The Carrot Tops Allotment Blog!

Directions

1. In a large saucepan, heat the olive oil and melt the butter on a medium heat and then add the onions. Incorporate the ingredients well, lower the heat, cover the pan and cook for around 15 minutes.
2. After 15 minutes add the crushed garlic and the sugar, and then increase the heat to medium – stirring occasionally for the next 35 minutes – until the onions have gone brown.
3. After 30 minutes, add the flour until it’s well incorporated and then add the brandy/vermouth – stir for around two to three minutes. Gradually add the stock to the mixture and increase the heat until the mixture is boiling.
4. A light brown froth should appear and you need to skim this off with a spoon and discard. Lower the heat, cover and simmer for another 40 minutes or so.
5. Toward the end of cooking the soup, cut the French stick, grate some cheese. Toast the bread on one side and then melt the cheese on the other.
6. Season the soup with salt and pepper and if you like your soup with a bit more bite, add a splash of brandy. The onions should be nice and soft and melt in your mouth at this point.
7. Pour into a bowl, and place the toasted cheesy croutons on top.