80g Butter
9 white onions sliced into thin rings
1 litre dry white wine
freshly ground black peper
2 tablespoons Cognac
6x3cm thick slices sourdough bread
1 cup freshly grated firmly packed gruyere cheese
1.5 litres well flavoured chicken stock
salt
Preheat oven to 180. Select an ovenproof gratin dish (approx 6cm deep) in which the onion will form a well packed layer. Grease dish with half the butter and add onion. Dot onion with remaining butter. Pour over wine and grind over pepper. Bake, uncovered, for at least 2 hours stirring once or twice, until onion is very soft.
Increase heat to 220 and cook for 1 hour until top layer has started to caramelise. Sprinkle surface with cognac.
Select ovenproof soup bowls. Break each bread in half. Place a spoonful of onion in each bowl, then cover with a piece of bread and top with cheese. Repeat with another layer of onion, bread and cheese. Ladle over stock and tast for seasoning.
Bake in oven until soup is bubbling hot and top crust is golden. Submerge crust in each bowl just before serving to soften it.
Serves 6-8
*cook onion in a LARGE pan and make sure it is well and truly soft and cooked. We only gave it 6/10
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