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