French Onion Soup with Beef

5 large brown onions, sliced
2 Tbp butter
1 Tbp brown sugar
2 Tbp plain flour
150ml of dry sherry (or half a beer in a bottle)
1.5 litres of beef stock
handful thyme
A crusty baguette, sliced and toasted with Parm cheese on top
1 lg piece of beef chuck, diced

1. Melt the butter in a saucepan over a medium heat. Add the onions, sprinkle generously with sea salt and cover the saucepan. Cook for 15 minutes, stirring occasionally.


2. Uncover and stir in the sugar and cook for a further 30 minutes or until the onions have turned a deep, golden brown colour, stirring occasionally. Then add the flour and stir for 3 - 5 minutes.

3. Stir in the beer and then the beef stock and bring back to the boil.

4. Place beef and onion soup mixture into a slow cooker and cook on low for 8 hours.

5. Directly before serving bake the bread topped with cheese at 180 C for 7 minutes or until melted.

6. Butter the toasted baguette slices and top with the grated cheese. Place them under the grill until the cheese is bubbling hot and melted. Pour the soup into individual bowls and float the rounds of toast on top of the soup. Serve immediately.