Onions

French onion soup

1kg onions, sliced really really thin
Olive oil - about 3 tbsp
3 oz butter
3 cloves garlic, grated
1 flat tsp sugar
1.5 litres beef stock
15 fl oz white wine
Armagnac
Salt and pepper

Fry the onions in the butter and oil on a high heat until they are soft and turning brown - which may take up to 10 mins. Turn the heat right down, add the garlic and sprinkle over the sugar. The onions need to be cooked really slowly, uncovered, for half an hour or so, turning occasionally. The onions are done when they're caramelised. Add the stock, wine and seasoning. I usually use a big frying pan for the onions, so transfer to a big pan now. Bring to simmering point and simmer for an hour or so.

Before serving with croutons with toasted cheese, add a slosh of Armagnac to taste.

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