date:Jun 11, 2014
Ingredients
50g unsalted butter
1 teaspoon olive oil
4 large onions (about 1kg), sliced
1 tablespoon brown sugar
50ml brandy
3 cups (750ml) chicken stock
1 tablespoon balsamic vinegar
2 bay leaves
2 thyme sprigs
4 thick slices sourdough
1 garlic clove, halved
1 cup (120g) grated gruyere cheese
Method
1. Melt the butter with the oil in a large saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt and cook, stirring occasionally, for 20 minutes or until golden and caramelis