Ingredients
• 50g unsalted butter
• 1 teaspoon olive oil
• 4 large onions (about 1kg), sliced
• 1 tablespoon brown sugar
• 50ml brandy
• 3 cups (750ml) chicken stock
• 1 tablespoon balsamic vinegar
• 2 bay leaves
• 2 thyme sprigs
• 4 thick slices sourdough
• 1 garlic clove, halved
• 1 cup (120g) grated gruyere cheese
Method
1. Melt the butter with the oil in a large saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt and cook, stirring occasionally, for 20 minutes or until golden and caramelised.
2. Add the brandy, then increase heat to medium-high and cook for 1-2 minutes until liquid is almost evaporated. Add the chicken stock, balsamic and herbs, bring to a simmer, then reduce heat to low. Cook for 10-15 minutes, stirring occasionally, until thickened.
3. Meanwhile, preheat the grill to high.
4. Grill bread on both sides until golden. Rub one side of each slice with garlic, top with cheese, then grill for a further 1-2 minutes until the cheese has melted.
5. Divide toasts among 4 soup bowls, then ladle over the soup and serve.
