Delia's French Onion Soup

French Onion Soup There are few things more comforting than making a real French onion soup - slowly cooked, caramelised onions that turn mellow and sweet in a broth laced with white wine and Cognac. The whole thing is finished off with crunchy baked croutons of crusty bread topped with melted, toasted cheese. If ever there was a winter stomach warmer, this is surely it!

Serves 6 This recipe is taken from Delia Smith's Winter Collection and The Delia Collection: Soup.

Ingredients  1½ lb (700 g) onions, thinly sliced  2 tablespoons olive oil  2 oz (50 g) butter  2 cloves garlic, crushed  ½ level teaspoon granulated sugar  2 pints (1.2 litres) good beef stock (see related recipe below)  10 fl oz (275 ml) dry white wine  2 tablespoons Cognac  salt and freshly milled black pepper For the croutons:  French bread or baguettine, cut into 1 inch (2.5 cm) diagonal slices  1 tablespoon olive oil  1-2 cloves garlic, crushed To serve:  6 large or 12 small croutons (see above)  8 oz (225 g) Gruyère, grated  Pre-heat the oven to gas mark 4, 350°F (180°C). Equipment You will also need a large heavy-based saucepan or flameproof casserole of 6 pint (3.5 litres) capacity. http://www.deliaonline.com/recipes/cuisine/european/french/french-onion-soup.html