Directions
- Peel the onion and cut into strips.
- Heat the pan over high heat, melt butter in it and add olive oil.
- Put onion into a hot pan and sprinkle with sugar.
- Reduce the heat to low and fry the onion for about 30-40 minutes. Remember not to stir too often (the onion must soften and become caramel-coloured).
- When the onion is fried, add crushed garlic, wine and a flat teaspoon of thyme.
- When the wine has evaporated, add the onion to the broth and bring to a boil.
- Then reduce the heat and cook for 10-15 minutes. Season the soup with pepper, salt and thyme to taste.
- Butter one side of a slice of bread. Add generous amount of cheese in between and fry toasts in the pan until they have a beautiful golden brown colour on both sides.
- Serve the soup with hot toasts, you can also add a little bit of cheese to the soup.
Ingredients
1.5 l beef or chicken broth
500 g onions
200 ml white dry wine
120 g Gruyere cheese (or other hard cheese)
2 tbsp. butter
1 tbsp. oil
1 tbsp. sugar
3 cloves of garlic
bread for toasts
salt, pepper and thyme
France
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