400g Onions, peeled & sliced
2 Bay Leaves
2 Tbsp Sherry Vinegar
1 Tbsp Flour
1.5lt Chicken Stock
4 Baguette Slices
150g Gruyere Cheese
Heat the butter in a large pan and fry the onions and bay leaves until onions are golden brown and caramelised.
Add the vinegar and stir to deglaze the pan, scraping up all the brown residue.
Sprinkle in the flour and cook for a couple of minutes.
Add the hot stock and bring to the boil, then turn the heat down and simmer for approx. 30 minutes.
Preheat the oven to 240c.
Divide the soup into heatproof bowls and top each with a slice of baguette and a sprinkling of Gruyere. Place the bowls on a baking tray in preheated oven until the soup is bubbling up through the bread and the cheese is golden brown.
Spanish Potato Omelette
1 Brown Onion, finely diced
1 Garlic Clove, finely chopped
1lt Olive Oil
Cut the potatoes into paper thin slices and then into 1 cm squares.
In a large pan confit the potatoes. To do this cover them with olive oil and heat until oil just starts to warm and then reduce the heat to medium and cook for 35-40 mins. When potatoes are soft set them aside and drain off excess oil.
Meanwhile in a large bowl whisk the eggs with a teaspoon of sea salt. Add the potato mixture and stir well.
Set aside 185 ml of the egg mixture.
Heat up 60 ml olive oil in a pan, pour in the potato and egg mixture and turn pan in a circular motion. Using a wooden spatula start shaping the mixture into a thick disc. After 1 minute cover with a plate and turn over. Slide the uncooked side back in to the pan. Use the extra egg mix to smooth over any imperfections on the cooked side.
Flip the omelette again and again use remaining egg mix to smooth out surface.
When done the omelette should not be completely set and should have a little wobble in the middle. Slide on to a plate and cover with cling wrap, the residual heat will finish cooking the omelette.
Serve at room temperature.