Ingredients

• 1 tablespoon olive oil
• 40g butter
• 1kg brown onions, thinly sliced
• 2 garlic cloves, finely chopped
• 2 tablespoons plain flour
• 250ml (1 cup) white wine
• 1L (4 cups) Massel beef style liquid stock
• 250ml (1 cup) cold water
• 1 tablespoon fresh thyme leaves
• 2 dried bay leaves
• Chopped fresh chives, to serve

Gruyere beignets

• 125ml (1/2 cup) water
• 50g butter
• 75g (1/2 cup) plain flour
• 80g (1 cup) coarsely grated gruyere
• 2 eggs
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped fresh chives
• Vegetable oil, to deep-fry

Method

• Step 1 Heat oil and butter in a heavy-based saucepan over low heat. Add onion and garlic. Cook, stirring often, for 30 minutes or until caramelised.
• Step 2 Add flour and stir for 2 minutes. Add the wine. Cook, stirring, for 2 minutes or until thick. Add stock, water, thyme and bay leaves. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 30 minutes or until thickened slightly. Season.
• Step 3 Meanwhile, to make beignets, place water and butter in a saucepan over medium heat. Bring to the boil. Sprinkle flour over water mixture. Cook, stirring, until well combined and a smooth dough forms. Remove from heat. Stir in the gruyere.
• Step 4 Transfer to a bowl. Add the eggs, 1 at a time, stirring until combined. Stir in mustard and chives. Season.
• Step 5 Add oil to a heavy-based saucepan to reach a depth of 10cm. Heat to 170C over medium heat (when oil is ready, a cube of bread will turn golden brown in 20 seconds). Drop 8 dessertspoonfuls of dough into the oil. Cook, turning occasionally, for 3-4 minutes or until puffed and golden. Transfer to a plate lined with paper towel. Season with salt. Repeat, in 2 more batches, with remaining dough.
• Step 6 Divide soup among bowls. Top with beignets and sprinkle with chives.