Step 1

In a large heavy-bottomed pan, gently fry the onions for 5 mins or so over a medium heat until they begin to go soft.

Step 2

Stir in the sugar, put the lid on the pan, turn down the heat a little, and let the onions caramelise for about 35 minutes.

Step 3

Add the garlic, stir, replace the lid, and continue to cook for another 10 minutes.

Step 4

Stir in the wine and the hot stock.

Step 5

Make a thin paste by mixing the tapioca flour with 2 tbsp water, and add to the soup, stirring all the time to ensure no lumps form.

Step 6

Keep stirring until the soup has thickened slightly, then grind in some pepper, and add a dash of salt. Taste and season more if desired.

Step 7

Replace the lid, and allow to simmer for another 25 minutes.

Step 8

Serve immediately. This French onion soup can be kept in the fridge for around 3 days, or in the freezer for up to 3 months.