Ingredients
- 400 g. onions, finely chopped or sliced half moon shape
- 4 tablespoons butter
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- 4 tablespoons flour
- 1 garlic cloves, finely chopped
- ⅓ cup dry white wine
- 4 cups beef stock
- 1 bay leaf
- Salt sparingly and freshly ground white pepper
- Bread slices for top
- 4 slices, each 2 cm. thick from a baguette bread loaf
- 1 garlic clove, cut in half horizontally
- 2 tablespoons olive oil
- 3/4 cup (75 g.) grated Gruyere cheese
Directions
-
Sweat the onion with butter and oil in a covered pan over very low heat for about 5 minutes.
-
Remove cover, add salt, sugar, and continue cooking on medium heat stirring until onions are light brown in color and caramelized, about 15 to 20 minutes.
-
Add garlic and cook stirring for 1 minute more.
-
Add white wine, scraping the bottom with a wooden spoon, simmer till wine evaporates, remove from heat.
-
Place flour in a dry pan over medium heat and stir continuously till colored.
-
Return onion pan to heat and mix in the colored flour.
-
Pour hot stock gradually over the onion-flour mixture stirring all the time till the mixture come to the boil, add bay leaf, simmer soup covered over low heat15 minutes.
-
To prepare bread slices:
-
Meanwhile, grill baguette slices without allowing them to color, remove from oven and rub one side of each with a cut garlic clove then brush both sides with olive oil (recipe may be prepared to this stage a day in advance, refrigerate soup and place bread slices in a box well covered).
-
To serve:
-
Place grated cheese on top of bread slices and place under a grill or bake till cheese melts.
-
Ladle hot soup into 4 serving bowls and top each with a slice of bread, cheese side up, or serve in a big bowl with the bread slices on top or on the side.
-
Small loaves of bread may be used as containers by cutting top and emptying the inside.