Luke Mangan's take on French onion soup. Photo: Quentin Jones
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Ingredients
50g butter
2kg onions, finely sliced
2 tbsp flour
100ml port or madeira
2 litres chicken stock
Sea salt and freshly ground black pepper
Half baguette, sliced
150g parmesan or gruyere cheese (slice 50g, grate the rest)
2 tbsp cognac
Chopped chives, for garnish (optional)
Method
Melt the butter in a large, heavy-based pot and add the onions. Saute over medium heat until brown. Add the flour and cook for a minute. Add the port and simmer until it reduces slightly. Add the stock and season to taste.
Bring to the boil, turn the heat down and simmer for half an hour. Check the seasoning.
Toast the sliced baguette and place 2-3 slices in the base of the soup bowls. Sprinkle with grated cheese. Pour the cognac over the toast, then ladle in the soup. Top with more toast and sliced cheese. Sprinkle with chives.
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