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Peel and finely slice the onions, or whiz them in a food processor with a slicing blade for speed – and to avoid tears for sensitive eyes! Pop them in a large casserole pan on a low heat with the butter and 1 tablespoon of olive oil, seasoning with sea salt and cracked black pepper. Gently sweat with the lid on for 10 minutes, or until soft, stirring occasionally.
Peel and grate in the garlic, tip in the sugar and cook for a further 15 minutes, or until golden and caramelised.
Stir well, then pour in the vermouth or brandy. Carefully tilt the pan to catch the flame (or light with a long match) and let it flambé – stand back! When the flames subside, add the beef stock, cover again with a lid and simmer for 20 minutes, then season to taste with salt, pepper and Worcestershire sauce.
Preheat the grill to high. When the soup is almost ready, place the sourdough slices on a baking tray and toast under the grill for 2 to 3 minutes on one side, or until lightly toasted.
Remove from the grill, flip and spread the mustard over the untoasted side, then arrange the slices on top of the soup, toasted side down, and grate over the cheese.
Place the pan under the grill for a further 3 minutes, or until the cheese has melted and is bubbling.
Ladle the onion soup into bowls, topping each bowl with 2 cheesy croutons. Enjoy!