Serves 2 as a starter

A delicious appetiser to enjoy as the nights are becoming chillier here in the UK..

2 large brown onions
2 cloves garlic, peeled
2 TB olive oil
2 TB Madeira, plus extra to finish
750g best-quality fresh beef stock
salt and pepper
4 thick slices from a baguette
Dijon mustard
¼ cup grated Gruyere cheese
chopped parsley, to garnish


Use a sharp knife to halve the onions, then slice into half-moons. Finely chop the garlic cloves.

Heat the olive oil in a large non-stick deep-based pan and cook the onions and garlic over a low-moderate heat until softened and just starting to caramelise. Reduce the heat to low and cover with a lid, cooking the onions until very dark and jammy, this can take up to 40 minutes. Stir every now and then to ensure the onions do not catch as any burnt bits will be bitter, dark and unsightly.

Increase the heat to high and add the Madeira to deglaze the pan. One the Madeira has cooked out, pour in the beef stock and simmer on low-moderate heat for 5-10 minutes. Taste the soup and season with salt and pepper. If you feel that the soup would benefit from a little more Madeira, add a small dash just before serving.

While the soup is simmering, toast the baguette slices on both sides in a preheated oven of 190°C (preferably placed on a tray). Once done, remove and spread a thin layer of Dijon mustard on one side. Top with the grated Gruyere and return the tray to the oven until the cheese has melted.

Divide the soup between two warm bowls. Place the cheese toasts on top of the soup, garnish with chopped parsley and serve immediately.