Nothing like a French classic - this soup is herbaceous, rich and all things comforting! Has even convinced our resident onion hater to give onions a chance!
Difficulty: 3 / 5
Step 1 - In a deep saucepan, heat Butter Infused Olive Oil over medium heat. Add thinly sliced onions and sugar, stirring to coat and saute for 15-20 minutes as onions soften. Stir occasionally, then add in garlic, fleur de sel and pepper and lower heat to medium low, stirring occasionally. Allow onions to cook for 30 minutes - they will darken and caramelize slowly.
Step 2 - Preheat oven to 400*F. Add in flour to onions, stirring to combine, then deglaze pan with wine (or more stock), scraping bottom of pan to combine any yummy bits into soup. Add chicken stock, herbs and bay leaves, stirring into onions. Bring to a boil then reduce to a simmer for 20 minutes. Add vinegar and taste for seasonings.
Step 3 - On a baking tray, place 4 oven proof soup bowls. Remove bay leaves then ladle soup into bowls evenly. Rub a clove of garlic on each slice of bread, toast under a broiler until golden brown, then cut into large cubes. Balance toasted bread on top of each bowl. Sprinkle cheese on top of each bowl and bake tray in oven for 20 minutes, melting the cheese. Brown under the broiler for 3-4 minutes to melt cheese.