Ingredients

Serves 6

• 3 tbsp vegetable oil
• 20g butter
• 15 medium brown
• 2 tbsp sea salt
• 250ml white wine
• 2 tbsp plain flour
• 10 thyme sprigs
• 2 bay leaves
• 1 rosemary stalk
• 1.2 litres quality beef stock (substitute vegetable stock for vegetarian)
• 6 slices sourdough bread
• 200g comte cheese, skin removed for cooking
• Salt and black pepper to taste

Method

1. Begin by preparing the soup base, place a large non stick pot over a low heat and add the vegetable oil and butter.
2. Peel and thinly slice the onions, keeping the root intact so they don't fall apart as you do. I use a mandolin here but a sharp knife will also work fine. Once they are all sliced, get them into the pot with the 2 tbsp of salt and mix. Cook this out over a low heat for 45 to 50 minutes, stirring with a wooden spoon every 5 minutes. Patience is required here!
3. Once the onions have reduced in size by over half and are evenly golden brown, increase the heat to high.
4. Add your flour and cook out for a further minute before adding the white wine, followed by the stock a minute later. Bring the mix to the boil before reducing to a simmer. At this point, tie your thyme, bay leaves and rosemary together and add to the pot along with the rind from the cheese. Simmer for 30 minutes.
5. While the soup simmers, preheat your grill to its highest setting. You can also lay out your ovenproof soup bowls and toast your sourdough slices in preparation.
6. After 30 minutes adjust the seasoning with added salt and ground black pepper before removing the tied herbs and cheese rinds and discarding. Carefully ladle the soup into the ovenproof bowls, filling almost to the top.
7. Using a cutter or a knife, cut the bread into circles the same diameter as the bowls. Place on top of the soup and cover in a generous mound of finely grated comté cheese.
8. Place under the grill and gratinate for 2 minutes until dark golden brown. Allow to rest for 5 minutes before serving