French onion dip

Ingredients

• 1kg white or brown onions, sliced very finely
• 6 cloves of garlic, minced
• A sprig of fresh thyme
• 20g cracked black pepper
• 100ml brandy
• 50g Marmite
• 1 tbsp good quality red wine vinegar
• A pile of grated reblochon, gruyère or comté
• 1 baguette

Method

Place a heavy-bottomed pan on the hob, turn the hob on high and add a couple of tablespoons of neutral oil.

When the oil starts to very lightly smoke, add the sliced onions, leave for 30 seconds, then start stirring regularly.

After 2 mins add the garlic, thyme and black pepper.

Keep cooking for a good 20-30 mins, stirring regularly, until the mix turns a deep caramel brown – remember that you’re in control, so turn the heat down if it gets too hot, and if the onions start to catch add a small splash of water to lift the caramel off the bottom of the pan.

Once the onions are browned, turn the heat up and add the brandy. You want it to boil straight away. If you cook on gas, be aware this can spark and flame up, so watch your eyebrows. If you want the same effect on an induction hob, by all means flambé away. It’s not necessary but it looks cool – just be careful.

Once the brandy has evaporated add the vinegar, Marmite and 1 litre water. Bring to the boil then turn the heat down and slowly cook for 45 mins, letting it reduce slowly and naturally. When cooking with Marmite to emulate meaty rich flavours it’s important to cook it out for a bit and combine all the flavours. Finally, season to taste and remove the thyme.

Heat your oven to 200C. Transfer the soup to an ovenproof serving dish or bowl and top with whatever you feel is an appropriate amount of cheese – I’m not judging.

Bake for 15 mins until the cheese is golden and bubbly, then serve with toasted baguette.

Image: Jonathan Dann