Instruction

• Melt the butter with the oil in a large heavy-based pan
• Add the onions and fry with the lid on for 10 mins until soft
• Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised
• The onions should be really golden, full of flavour and soft when pinched between your fingers
• Take care towards the end to ensure that they don’t burn
• Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well
• Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock
• Cover and simmer for 15-20 mins
• To serve, turn on the grill, and toast the bread
• Ladle the soup into heatproof bowls
• Put a slice or two of toast on top of the bowls of soup, and pile on the cheese
• Grill until melted
• Alternatively, you can complete the toasts under the grill, then serve them on top