French onion soup:

• In a heavy bottom pot, add oil and butter and sweat the onion without colour.
• Seasoned with salt and pepper, add the garlic and cook for 25-30 min, stirring occasionally.
• In a cast iron, burn the onion halves on both side.
• Deglaze with red wine and reduce to almost dry.
• Add the burnt onion, and flambé with brandy. Stir often.
• Cook for another 2 minutes and add the beef stock.
• Cook covered for 2 hours on low heat.
• Remove the lid and add the herbs and cook for another hour.
• Finish the soup with the sherry wine and adjust the seasoning if necessary.
• Discard the herbs and fill up lion's head bowl.
• Place 2 slices of bread overtop the soup, top up with cheese.
• Place in the oven on high broil, and bake the soup until golden brown and crispy.
• Bon appetit!