1 tbsp butter
3 tbsp olive oil
20 fresh sage leaves, 8 leaves reserved
6 garlic cloves, crushed
5 red onions, finely sliced
3 large white onions, finely sliced
4 eschallots, finely chopped
sea salt flakes
2 litres hot beef, chicken or vegetable stock
1 small baguette, cut into 2cm-thick slices
200g grated cheddar cheese
1 Place butter, 2 tbsp olive oil, sage and garlic into a large thick-bottomed, non-stick saucepan over a medium heat. Cook, stirring, until butter is melted. Add onions and shallots and season with salt and pepper. Reduce heat to low and cook, covered, lid slightly ajar, for 30 minutes, or until onion is soft and translucent. Cook, uncovered, stirring occasionally, for 20 minutes or until onion is golden.
2 Add stock and bring to the boil. Reduce heat to low and simmer for 10 to 15 minutes.
3 Preheat grill to high and toast bread on both sides. Ladle soup into 8 individual heatproof serving bowls and place on a baking tray. Tear toasted bread over each bowl to fit like a lid. Sprinkle with cheese and drizzle with a little worcestershire sauce.
4 Dress reserved sage leaves with remaining olive oil and place one on top of each bread lid. Place the baking tray under the grill for 5 minutes or until the cheese is bubbling and golden. Serve.