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1
Melt the butter & oil together over a medium low heat in a large stock pot.
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2
Add the onions and turn the heat to low.
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3
Give them a stir to coat in the oil then put the lid on and find something else to do for 15 minutes, don't disturb the onions
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4
After the 15 minutes are up, uncover the pot, add the sugar & salt and cook the onions for at least 45 minutes, stirring frequently until they are lovely and caramelized.
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5
Don't skimp on the cooking time here.
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6
This is what builds the intense flavour base, just like a gumbo roux
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7
After the onions have fully caramelized, add the garlic & flour and cook while stirring a further 3 minutes.
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8
Add the red wine and stir well scraping the bottom of the pan.
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9
Add the soy sauce/worcestershire & stock, a quarter amount at a time and stirring after each addition.
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10
Add a little pepper to taste but go easy on the salt.
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11
The cheese will add some saltiness itself and you don't want to overdo it.
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12
Turn up the heat and let simmer partially covered for 30-40 minutes, skimming if needed.
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13
Add in the thyme
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14
Preheat the oven to gas 3 / 165C / 325F and spread the bread cubes on a lined baking tray.
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15
Toast, keeping your eye on them until they're golden all over then drizzle them with the melted spread / butter
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16
Put 6 soup bowls onto a foil-lined baking tray.
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17
Bring the soup back to the boil then add the brandy.
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18
Ladle the soup into the serving bowls, stir into each a tbsp of the cheese then top each with enough croutons to cover the soup.
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19
Top this with as much cheese as you like.
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20
Bake for 20 minutes then finish off under the grill to brown the top of the cheese.
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21
Serve immediately
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22
This is a kind of french/scottish onion soup fusion.
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23
Scottish style includes a leek, the garlic, worcestershire sauce and thyme where french does not.
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24
Also the bread is cubed where french style is to leave it in thick slices
