CLASSIC FRENCH ONION SOUP - Cuisine Magazine - From New Zealand to the World
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Ingredients
- 25g butter (plus 1 teaspoon, softened, for the sourdough)
- 1 tablespoon olive oil
- 700g onions, finely sliced
- 3 cloves garlic, crushed
- 2 teaspoons sugar
- 1 tablespoon flour
- 1 tablespoon balsamic vinegar
- 2 cups beef stock (or vegetable stock)
- 1 sprig of thyme (plus extra to garnish)
- 1 bay leaf
- ⅓ cup white wine
- 2 tablespoons brandy, to finish
- 1 slice sourdough bread
- 1 teaspoon Dijon mustard
- ⅓ cup Gruyere cheese, grated
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