The garden is once again covered in a blanket of snow,
so, what better way to keep warm,
than with a bowl of steaming hot, onion soup.
This is not as rich as the classic French Onion Soup, but it's a very easy, tasty alternative.
50g butter (I use garlic butter) 1 small baguette
1kg brown onions 100g gruyere cheese
2 tbsp thyme
3 tbsp dry sherry (red wine will do)
1.2 litres beef stock
Heat the butter in a large pan and gently cook the onion and thyme until the onion is softened, but not browned (about 20 minutes)
Increase the heat slightly and cook for 15 minutes, until the onion becomes dark golden, sticky and caramelised.
Add the sherry, or red wine and stir for 3 minutes.
Add the stock and bring to the boil.
Simmer for 10 minutes.
Meanwhile, grate the cheese onto slices of the baguette. Grill until bubbling.
Ladle the soup into bowls and add a slice of baguette