Serves 4
1 Preheat oven to 200°C. Slice the onions very
finely, then combine in a large saucepan with the butter and sauté
over a medium heat for 20 minutes, until the onions are very soft.
Add the garlic, thyme and bay leaves and cook for a further 3
minutes.
2 Add the brandy and 500ml stock, and simmer
until completely reduced, then repeat with another 500ml stock.
3 Add the remaining stock, season generously,
and set aside. Ladle the soup into heatproof dishes, then sprinkle
half the cheese over. Place the remaining cheese on top of the
baguette slices, then bake both the soups and the baguette slice
for 3 minutes, until the cheese melts and the bread has toasted.
Serve with a sprinkling of paprika.
Ed Halmagyi is a well known Australian chef, presenter, food
writer and media personality.
This recipe first appeared in The Manly Daily.