French Onion Soup with Parmesan Croutons Recipe

Ingredients:
1.5L beef stock (see note)
125ml (1/2 cup) olive oil
50g butter
600g brown onions, thinly sliced
600g red onions, thinly sliced
2 cloves garlic, crushed
2 tbs plain flour
2 tbs white wine vinegar
12 x 1cm-thick slices baguette
25g (1/3 cup) finely grated parmesan

Method:
Step 1: Place stock in a saucepan over medium–high heat and bring to the boil. Cover and keep warm until needed.
Step 2: Meanwhile, heat 2 tbs oil and butter in a large saucepan over high heat. Add all onions and garlic, and cook, stirring frequently, for 15 minutes or until browned. Stir in flour and vinegar, and cook for a further 5 minutes. Gradually stir in hot stock. Bring to the boil, then reduce heat to medium and simmer for 5 minutes or until thickened slightly.
Step 3: To make croûtons, preheat grill to high. Place baguette in a large bowl and drizzle with remaining 80ml (1/3 cup) oil. Season with salt and pepper, and toss well to combine. Place on an oven tray and scatter over parmesan. Grill for 5 minutes or until parmesan is golden.
Step 4: Divide soup among bowls and top with croûtons to serve.