French Onion Soup

• 2 tbsp olive oil
• 50g butter
• 1 kg brown onions, peeled and quartered
• 4 sprigs of thyme
• 1 tbsp plain flour
• 100ml sherry
• 2 tbsp Dijon mustard
• 2 L chicken or vegetable stock
• 4 slices of sourdough
• 200g Gruyere, freshly grated
• Pinch of nutmeg
• Salt and pepper

#thermocooker #julyinfrance

1. Place 500g of onions into the i-Companion XL bowl fitted with the Ultrablade knife. Chop at Speed 11 for 15 seconds. Transfer chopped onions in a separate bowl. Repeat with the remaining onions. 2. Replace the Ultrablade knife with the Mixer attachment. Add the oil, butter, onions, thyme and a pinch of salt and launch P1 ‘Slow cook program’ at 130C for 5-6 to caramelise the onions. Once the timer has stopped, add the flour and scrape down the sides of the bowl. Then add the sherry, mustard and stock and small pinch of salt. Launch P2 ‘Soup program’ at 100C for 45 minutes. 3. Preheat the grill element in the oven and line a tray with foil. Pile the cheese on top. Sprinkle with nutmeg then place under the grill and cook until well melted and golden. 4. Serve soup in bowls and top with a cheesy toast.