French Onion Soup

1/2 stick butter (8 Tablespoons)
4 onions, thinly sliced
4 cups beef stock
1 tablespoon of brown sugar
1 cup red wine (or brandy, cognac, sherry or white wine)
seasoning
dash of Worcestershire sauce
thyme
grated Gruyere cheese
grated Parmesan cheese
one baguette
olive oil

Melt the butter in a large heavy pan (I use a Le Creuset which are perfect) and add the onions, stirring constantly on a low heat until they are soft and caramelising - around 20 minutes.

Add brown sugar. Stir. Add stock, wine, seasoning and booze. Bring to boil, cover and simmer for 1/2 and hour to an hour. Add Worcestershire sauce.

When ready to serve, slice baguette, toast, ladle soup into bowls and cover each with thick handful of Gruyere. Top with slice of toast, drizzle with olive oil, sprinkle with parmesan then run under broiler to melt and brown.