Ingredients

Steps

• Sauté the onions, thyme, and sugar in 30ml of olive oil until golden-brown.
• Add garlic and cook for 1 minute before reducing the white wine by half.
• Stir in the flour and cook for 2 minutes.
• Add the brandy, sherry, and stock, then simmer for 15 minutes.
• Toast the bread slices drizzled with remaining oil on a hot griddle.
• Season the soup and preheat the grill to high.
• Ladle soup into bowls, top with bread and cheese, and grill until bubbling.