Ingredients
2 Tbsp butter
1-2 tsp neutral oil - vegetable, sunflower, etc.
6-8 large onions - thinly sliced
Salt - to taste
6-8 oz white wine (typically chardonnay or sauvignon blanc)
1 Tbsp Flour
4-5 cups (1 liter) of beef stock
1 baguette or bread of choice
Cheese of choice - traditionally gruyère.
Directions
Melt butter in large pan.
Add neutral oil to prevent burning.
Add sliced onions.
Season onions with salt to pull out moisture.
Saute until onions brown ~30 minutes.
Once browned, add wine to deglaze pan.
Add flour and mix well.
Add beef stock and simmer for 20 minutes.
Season to taste with salt, pepper, sugar, etc.
Spoon soup into oven-safe bowls or ramekins.
Place slice of bread on top of soup and cover with cheese.
In a heated oven, place bowls on a pan to catch drips and broil until cheese bubbles and starts to brown lightly.
Comments