Cheesy Onion Soup

For the soup

1. Slice 2 kg red and white onions into thin half-moons.

2. Heat a large casserole-style pan over medium-high heat and add 2 tbsp olive oil and 50 g butter.

3. Slice 6 cloves of garlic and add them to the sizzling butter for 1 minute without browning.

4. Add all the sliced onions to the pan, season generously with salt and pepper, and turn the heat up.

5. Tie the sage, thyme, rosemary, and bay leaf together into a bouquet garni with string and stir it into the onions.

6. Cut a parchment paper circle (cartouche) with a small hole in the centre, lay it directly on top of the onions, and reduce the heat to medium.

7. Cook covered with the parchment cartouche for 20 minutes to soften and release the natural sugars.

   Then 20 min of waiting

8. Remove the parchment cartouche and cook for another 20 minutes, stirring occasionally, until the onions are deeply caramelized and brown.

   Then 20 min of waiting

9. Pour in 300 ml British IPA, stir to de-glaze the browned bits from the bottom of the pan, and cook until the liquid evaporates, 3–5 minutes.

10. Pour in 2.5 L chicken stock and simmer gently for 10 minutes.

    Then 10 min of waiting

11. Remove the bouquet garni from the pan and discard it.

For the croutons

12. Slice the sourdough loaf into thick 2 cm slices and toast in an oven at 350°F (180°C) until deep and golden, 8–10 minutes.

    Then 8 min of waiting

13. Lightly butter the toasted bread slices on one side and spread with English mustard.

14. Slice or crumble the mixed farmhouse cheeses and pile them generously on top of the mustard-spread toasts.

To assemble

15. Float the cheese-topped sourdough croutons directly on top of the simmering onion soup in the pan.

16. Grate extra cheese across the top, add a dash of Worcestershire sauce, and place the entire pan under a hot grill until golden, bubbling, and melted, 5–10 minutes.

    Then 5 min of waiting

17. Drizzle with 1 tbsp extra virgin olive oil before serving.