Ingredients

90g butter, thinly sliced

4 large onions

1 clove garlic

1 tablespoon flour

1 teaspoon sugar

2 x 470g cans beef consomme

3 cups water

salt and pepper

¼ cup dry red wine

1 tablespoon sherry

125g butter, extra

1 clove garlic, extra

1 french stick

250g swiss cheese

60g grated parmesan

Method

Heat butter in large pan, add onions and crushed garlic. Saute gently until onions are golden brown. Add flour, stir until combined. Add sugar, undiluted soup, water, salt and pepper, and red wine. Bring to the boil and simmer for 45 minutes stirring occasionally. Add sherry and stir a further 5 minutes.

Cut bread into 12 x 1cm slices. Melt extra butter in pan and add garlic. Brush bread on both sides with butter. Place bread slices under griller until brown on one side only.

Pour soup into large flameproof bowl. Place bread, toasted side down onto soup. Sprinkle grated cheese over bread.

Place soup bowl under hot griller until cheese is melted and is golden brown.

Serve hot.