Shallow fry the onions in oil for five minutes or until starting to blacken then add the garlic, thyme and sugar and keep frying until onions are soft.
Add the wine and tomato and reduce by half.
Add the Demi-Glace and stock and simmer for five minutes, season and pour into soup bowl.
Top with slice of baguette, Mix cheese and Bechamel together and top the bread then toast until melted and starting to brown then serve.
- 1litre Macphie Demi-Glace sauce
- 25g oil
- 1kg sliced onions
- 25g garlic puree
- 150g white wine
- 10g beef stock powder
- 25g tomato puree
- 15g sugar
- 4 slices baguette
- 3g thyme
- 100g Gruyère cheese
- 50g Macphie Bechamel with Butter