French onion soup with miso, Gruyère and hot honey

For the hot honey, add the honey, sliced chilli, chilli flakes and hot smoked paprika to a small pot. Bring to a slow simmer and gently heat for a couple of minutes so the honey infuses with the heat from the chillies. Take off the heat and transfer to a jar, then leave the honey to cool 

For the French onion soup, melt the butter in a large pot over medium-low heat. Add in the sliced onions and cook for around 15–20 minutes with the lid on, stirring occasionally

Remove the lid, then increase to a medium-high heat and cook the onions while stirring until golden brown

Once the onions are jammy, add in the chopped garlic and cook for a few more minutes until fragrant. Add the brandy then leave to simmer and reduce fully. Finally, stir in the miso and balsamic vinegar before adding the chicken stock and thyme sprig. Leave to simmer for 10–15 minutes, then season to taste with salt and black pepper

Preheat the oven to 200°C

Drizzle the sourdough with olive oil, then toast on both sides until golden brown. Ladle portions of the French onion soup into ovenproof bowls, then top with a piece of the toasted sourdough and a generous amount of grated Gruyère. Place in the oven and bake until the cheese is melted, then drizzle with hot honey and serve