3-4 large Onions, sliced
3-4 Mushrooms, Sliced
½ tsp. Fennel Seeds
1 Cup Beef or Vegetable Stock
1 Tbsp. Brandy
1 Clove Garlic, diced
200gm Gruyere or Tasty Cheese
Salt & Pepper
Serves two people
1. Heat a large frying pan to medium heat and add a Tbsp. Of olive oil. Add onions, garlic salt and pepper and cook for 20-30 minutes until they begin to caramelise, a teaspoon of sugar can be added to aid the process. Add fennel seeds and mushrooms and cook for a further 3-5 minutes.
2. Heat one cup of stock in a medium saucepan and bring to the boil. Season with salt and pepper. Add onions, mushrooms, two cups of water and brandy. Simmer soup until it reduces to a thick brown soup.
3. Remove from heat and serve into heatproof bowls. Place slices of bread on top of the soup, cover with cheese and grill until cheese is crispy.
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