Ingredients
| 1 tablespoon unsalted butter | |
| 2 tablespoons extra virgin olive oil | |
| 4 red onions, chopped | |
| 2 garlic cloves, chopped | |
| 1 cup red wine | |
| 1 cup The Cardrona Single Malt Whisky Sherry Cask (or you could use madeira) | |
| 2 tablespoons red wine vinegar | |
| 3 cups beef stock | |
| 2 sprigs fresh thyme | |
| 2 sprigs fresh parsley | |
| 1 bay leaf | |
| 4 slices day-old baguette | |
| grated Gruyère cheese |
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Instructions
| 1. | Put the butter and olive oil in a medium saucepan and warm over a medium-low heat. |
| 2. | Add the onions and garlic, season with salt and cook, stirring frequently, until the onions have caramelised, about 50 minutes. |
| 3. | Add the wine and whisky then increase the heat to medium-high and simmer, scraping up any browned bits from the bottom of the pan. |
| 4. | Cook until the wine has reduced and become syrupy, about 20 minutes. |
| 5. | Add the vinegar, stock and herbs, reduce the heat to medium-low, and simmer for 60 minutes. Discard the herbs. |
| 6. | Heat the grill. Ladle the soup into oven-safe bowls and top each portion with a slice of bread. |
| 7. | Sprinkle the Gruyère over the bread, place the bowls beneath the grill, and grill until the cheese has melted and is beginning to brown. Remove from the grill and enjoy. |
Recipes & food styling Jack Foster / Photography Sam Stewart