2kg roscoff onions (my fav in Brittany!)
4 tbsp unsalted butter, cut into chunks
2 tbsp extra virgin olive oil
1/2 tsp course sea salt
A few sprigs of fresh thyme
1 bay leaf
1/2 cup dry sherry (approx 250 ml – I used the bristol cream sherry normally reserved for my Mum’s Christmas visit!)
8 cups of broth (nearly 2 litres) – I used frozen turkey broth from last Christmas (perfect!)
8 slices of stale baguette
500g Comte cheese grated
Preheat the oven to 200 deg C
In a casserole dish, combine the onions, butter, olive oil, salt thyme and bay leaf. Cook covered in the oven for one hour. Stir and leaving the lid ajar, continue to let the mixture cook in the oven for another 1 1/2 hours.
Transfer the dish to the hob. Cook the onion mixture over a medium high heat until the liquid has evaporated, and the onions are golden. Approx 20 minutes.
Add the sherry and cook for 5 minutes more.
Add the broth, scraping the bottom of the pot to loosen any caramelised onions. Bring the soup to the boil and continue to simmer for 30 minutes.
Spoon the soup into eight ovenproof bowls, top each with a few baguette slices, and some grated cheese.
Heat under the grill until the cheese is bubbling and golden.
Enjoy with a good book!