Ingredients

• 25g/1oz beef dripping or sunflower oil
• 675g/1½lb onions, finely sliced
• 2 tsp sugar
• 1 tsp soy sauce
• 1.2 litres/2 pints beef stock
• 4 x 2.5cm/1in slices French bread, cut on the diagonal
• 4 tbsp Gruyère or Gouda, grated
•   seasoning

Method

1. Melt the dripping or heat the oil in a heavy-based pan, add the onions and fry for 10 minutes until well browned.
2. Add the sugar and continue to cook, stirring carefully, for another 10 minutes until thoroughly caramelised. Be careful that you don't let the sugar or the onions burn.
3. Add the soy sauce, stock and seasoning and simmer very gently for about 35 minutes. The onions should still be distinguishable but should have almost melted into the soup.
4. Lightly toast the French bread on both sides. Fill ovenproof bowls with the soup to within 2.5cm/1in of the top, place a piece of bread in each bowl and sprinkle with a tablespoon of the grated Gruyère or Gouda.
5. Put the bowls under a hot grill for a minute or so until the cheese is thoroughly melted. Serve very carefully - there is nothing hotter than a spoonful of toasted cheese and French onion soup.

Notes