Sticky shallot, sprout and raisin soup

• porsi: Serves 6

Bahan-bahan

20g butter

1 tbsp olive oil

500g shallots, thinly sliced lengthways

1 tsp sugar

1 garlic clove, chopped

30g raisins, a mix of dark and golden if possible

60m! Madeira/dry sherry"

700mI beef stock

100g Brussels sprouts, shaved

2 slices of French bread

30g Gruyere, grated

Petunjuk

1 Melt the butter and oil together in a wide- based non-stick saucepan over a medium-low heat. Add the shallots and sugar, along with some salt and pepper, and cook very gently for 30-40 minutes, stirring occasionally, until caramelised (if things begin to stick, just add a splash of water).

2 Add the garlic and cook for 2-3 minutes more, then add the raisins and Madeira. Let the alcohol burn Off for a couple of minutes before pouring in the stock. Bring to the boil, then reduce the heat and simmer for 20 minutes.

3 Add the sprouts and bring back to the boil, then lower the heat and simmer for one minute if you'd like your sprouts to retain some bite, or longer if youd like them soft. Adjust the seasoning to taste.

4 Just before your soup is ready, place the bread on a tray lined with baking paper under a preheated grill. When it's lightly toasted on both sides, add a generous pile of cheese to each piece and place it back under to melt. Add a piece of Gruyere toast to each soup