James Martin makes a classic French onion soup on today’s Saturday Kitchen live.

To make his soup, James heats a large saucepan and adds butter. Once melted, he adds onions, brown sugar, thyme and garlic then fried for on a low heat until soft and golden-brown.

He then adds flour and cook for another couple of minutes before adding a glass of sherry, white wine and good quality beef stock.

He cooks until the liquid has reduced in volume by half for about 10-15 minutes and then seasoned with salt and pepper.

To make the baguette croutons, he preheats the grill to high then placed the bread on a baking sheet and lightly toasts under the grill, then added grated cheese and return to the grill until golden-brown.