Issue link: https://read.uberflip.com/i/1540731
34 INGREDIENTS 3 tbsp unsalted butter 900g onions, sliced into half moons 450g leeks (white and pale green parts), sliced into half moons and washed thoroughly 115g shallots, finely diced (about 2 large) 2 cloves garlic, minced 2 tbsp plain flour (or Wondra, if available) 1 tbsp light brown sugar, packed 1 tbsp sherry vinegar 375 ml dry white wine 1 litre beef stock 1 tbsp fresh thyme, finely chopped 1 bay leaf Sea salt and freshly ground black pepper 2 tbsp port 1 baguette, sliced and lightly toasted 225g Gruyère cheese, thinly sliced or grated METHOD 1. Melt the butter over a medium heat in a large, heavy-based saucepan or casserole dish. 2. Add the onions and a pinch of salt. Cook over a medium heat for about 15 minutes, until the onions are very soft and pale golden. 3. Add the leeks, shallots and garlic, and continue to cook for a further 15 minutes, stirring frequently. e mixture should be very soft and golden. 4. Reduce the heat to low, stir in the flour, and cook for 2 minutes. Add the brown sugar, vinegar, and another pinch of salt, and cook for about 15 minutes more, until the onions are deeply golden and very soft. 5. Pour in the wine, bring to the boil, then reduce to a simmer. Scrape up any browned bits from the bottom of the pan as you deglaze with the wine. 6. Add the stock, thyme, bay leaf, and some salt and pepper to taste. Cover and simmer gently for 30 minutes. 7. Stir in the port and simmer uncovered for a further 5 minutes. 8. Meanwhile, slice the baguette into rounds and lightly toast them in the oven or a toaster. 9. Ladle the soup into ovenproof bowls or crocks. Top each with a couple of toasted baguette slices and a generous layer of Gruyère. 10. Place under a hot grill until the cheese is melted and golden brown. Serve straight away. French Onion and Leek Soup Serves 6