French Onion Soup

• 6 brown onions, finely sliced
• 50g butter
• 2 tbsp olive oil
• Salt & pepper
• 1 clove garlic (minced)
• 100ml dry white wine (or red if that’s what you’ve got open)
• 1 litre Byron Bay organic beef bone broth (plus a cup of hot water to rinse out)
• 2 tbsp Worcestershire sauce
• 2–3 sprigs thyme (or 1 tsp picked leaves)
• A splash of lemon or red wine vinegar
• 1 bay leaf
• Freshly cracked black pepper
• 4 slices sourdough or baguette fried in garlic butter until crispy.
• 100–150g Gruyère or Comté cheese, grated
  ( I added a little mozzarella to make it extra stringy for the kids)
• Olive oil & butter
• 1 clove garlic
• A little chopped parsley
  
  

Heat a large heavy-based pot over medium heat. Add the butter and olive oil, then the sliced onions and salt.

Cook slowly, stirring regularly, don’t rush it. After about 15 minutes they’ll soften, then slowly start to colour. Keep going for another 30 minutes until they’re deep golden, jammy and sweet. Add the herbs and flour.

Pour in the wine and Worcestershire, scrape the bottom of the pot

Add the Byron Bay Organic Beef bone broth. Bring to a gentle simmer and cook for 20–25 minutes. Taste and adjust seasoning with salt and pepper and lemon or vinegar.

Ladle the soup into ovenproof bowls, top with fried toast and loads of cheese.

Grill until the cheese is bubbling, melted and golden top with parsley.