Ingredients
- 1 1/2 lbs. or about 5 cups of thinly sliced yellow onions
- 3 tablespoons of butter
- 1 tablespoons of olive oil
- 1 teaspoon of salt
- 1/4 teaspoons of sugar (helps the onions to brown)
- 3 tablespoons of all-purpose flour
- 2 quarts beef stock
- 1/2 cup of dry white wine
- Salt and Pepper to taste
- Slices of French Bread
- 1/2 cup of gruyere, grated
Directions
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Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.
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Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30-40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.
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Sprinkle in the flour and stir for 3 minutes.
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Off the heat, blend in the boiling liquid. Add the wine. Simmer partially covered for 30-40 minutes or more, skimming occasionally. Correct seasoning.
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Preheat oven to 400F.
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Pour into soup cups. Top with a slice of crusty bread and a handful of grated Gruyere cheese. Place soup on a baking sheet and bake for 20 minutes, or until cheese is melty and brown.