Ingredients

25g Co-op unsalted butter 1 tbsp Co-op olive oil 6 large onions, finely sliced 1/2 tbsp brown sugar 1 clove garlic 200ml dry white wine 750ml vegetable stock 4 slices Co-op white bread 1 tsp Dijon mustard 60g Co-op Irresistible Somerset vintage Cheddar, grated;

Method

Melt the butter with olive oil in a frying pan over a low heat Gently fry the sliced onions for 10 mins, then add the brown sugar, turn up the heat to medium and cook for another 15 mins, until the onions are golden and soft Crush in the garlic and fry for another minute Add the wine and cook for a few mins until the liquid is reduced by half, then pour in the vegetable stock and simmer for 10 mins Meanwhile, remove the crusts from the bread and cut in half Grill each half on one side, then spread the other sides with the mustard and sprinkle across the cheese Grill until golden and bubbling Divide the soup between 4 bowls and top each with 2 cheesy croutons to serve