French onion soup - Acorn - Barnsley Bitter

Ingredients

1kg onions, halved and sliced

500ml beef stock

500ml Barnsley Bitter

50g butter

1 tbsp olive oil

1 tsp sugar

4 garlic cloves

2 sprigs thyme

2 bay leafs

Bread

140g gruyère

Method

1. Add oil and butter to a pan and place over a melted.
2. Add onions, to the pan, and coat in the oil/butter
3. Leaving on a medium heat, cook the onions for 60 mins until brown and soft, stirring every 5 mins.
4. Add sugar and stir until dissolved, then add thyme, bayleaf and salt and pepper. Add 250ml of the Barnsley bitter, increase heat and cook until liquid has reduced by half (approx. 5 min).
5. Stir in flour, ensuring thoroughly mixed and add remaining beer, stirring until it comes to the boil. Add stock and bring to the boil again, reduce heat and simmer for 20 minutes. Remove thyme and bay leaf before serving.