Classic French onion soup with rabbit and black wood fungus wontons recipe

Soaking time: 45 minutes Level of difficulty: medium Using a four-litre pot, heat the butter until it starts to brown slightly over a medium to high flame, then add the onions and sauté until translucent.

Add the red wine to deglaze and keep on the heat until wine is evaporated, and then add the vermouth, reduce by half and add the veal stock.

Simmer for 1 hour, taste before you add any seasoning, then season with salt first (brings out the flavour), then sugar (makes the flavour richer, but not too sweet) and Tabasco last (it makes the flavour long and persist in the mouth, but should not taste hot and spicy).

To make the wontons, mix all the ingredients together except for the wonton wrappers. This is the rabbit mixture for the wontons.

Place 25g of the rabbit mixture in a wonton, envelope it by folding it into a triangle and then gather the east and west points of the triangle and squash them towards the northern point and press together to seal in the rabbit mixture. Cook it in boiling water for approximately 4 minutes until it floats on to the top, remove from the water and taste to see if seasoning is correct. You may need to add some salt if the flavour seems a little bland.

Make 4 wontons per serve and cook in boiling water to order.

Heat the onion broth and ladle into 300mm shallow soup bowls, place the cooked wontons in and garnish with sourdough croutons grilled with gruyere on top.