French Onion Soup

Instructions

• 1Assemble the processor with the grey spindle and orange adjustable slicer set on 3 in the bowl and slice the onions. Remove and set aside.
• 2Heat the butter and oil in a large saucepan over medium-high heat. Add the onions and cook, stirring occasionally, for 3 minutes. Add the salt, bay leaf and thyme and cook, stirring occasionally, scraping the base of the pan, for a further 10 minutes, or until the onions are soft and lightly colored. Reduce the heat to medium-low and continue cooking for 30 minutes, or until the onions are very soft and caramelized.
• 3Deglaze the pan with brandy. Add the beef stock and bring to a boil. Reduce the heat and simmer for 30 minutes, or until reduced by half. Meanwhile, continue to the next step.
• 4Assemble the processor with the grey spindle and yellow reversible shredder, with the fine side up in the bowl and shred the gruyere.
• 5Just before serving, place the baguette slices in a single layer on a sheet pan. Brush both sides with oil. Insert the wire rack into position 2. Place the pan in the oven. Set the oven to Broil, High for 6 minutes, and press Start. Halfway, turn the slices to broil the other side. Divide the gruyere amongst the croutons and broil for a further 2 minutes, or until the cheese has melted.
• 6Season the soup generously with pepper and a touch of salt to taste. Remove and discard the bay leaf and thyme.
• 7Ladle into serving bowls, top with the croutons, sprinkle with chives and serve.