1. Use the Braun Multiquick and its compact kitchen machine with the fine shredding blades to shred the onions.
2. Heat the butter with the olive oil in a large heavy-bottomed saucepan. Add the onions, crushed garlic, bay leaves and thyme leaves and stir gently. Reduce the heat, cover and cook for 15-20 minutes. Remove the lid and cook for a 20 further minutes, stirring until the onions have caramelised and have a golden brown colour.
3. Stir in the flour and cook for a further 3-4 minutes removing any lumps then add the wine, dry sherry and stock. Bring to the boil, reduce the heat and simmer for 15 minutes.
4. To prepare the parmesan toasts, grate the parmesan in the Braun Multiquick's compact chopper and then place on the hearty slices of bread. Grill on one side.
5. Ladle the soup into bowls. Place one or two of the toasts into each bowl and top with large spoonfuls of the grated cheese. Serve.
Marc Fosh's tip
This hearty soup is perfect for a cold evening at home – preferably after a long walk in the bracing cold. It’s guaranteed to warm you up and give you that toasty winter feeling!
This recipe was prepared using the Braun Multiquick hand blender with its chopper accessory, compact kitchen machine and fine shredding blades.