Traditional Onion Soup Ingredients 2kg onions, peeled and sliced 50g butter 15ml olive oil 1 tsp chopped fresh thyme 1 tsp caster sugar 1 tbsp sherry vinegar 1.5 litres good chicken stock 1½ tbs plain flour 150 ml dry white wine 3 tbsp brandy Salt and ground black pepper Method Melt the butter with the oil in a large saucepan. Add the onions, stir and coat them with the fat. Cook over a medium heat for 5-8 minutes, stir once or twice, until the onions begin to soften. Stir in the thyme. Reduce the heat to very low, cover the pan and cook for 20-30 minutes, stirring frequently, until the onions are very soft and golden yellow Uncover the pan and increase the heat slightly. Stir in the sugar and cook for 5-10 minutes, until the onions start to brown. Add the sherry vinegar and increase the heat again, then continue cooking, stirring frequently, until the onions turn a deep golden brown. Meanwhile, bring the stock to the boil in another saucepan. Stir the flour into the onions and cook for 2 minutes, then gradually pour in the hot stock. Add the wine and brandy, season to taste for 15 minutes. Serve with cheesy croutons.