It takes love (of onions and food!) to cut the onions that are the base of this great soup.
The fact is that I always cry like a baby when cutting onions, you too? That is why I had ‘ misplaced’ this recipe in a drawer and… left it there for a long while.
Days are colder now and my husband really really loves this soup, so, as I was saying, I put a little more love into cooking today.
He cuts the onions, I have to admit it… At the end, it was a team work that came out to be a real success.
Friendly suggestion from an onion crying baby: use a vegetable chopper if you have it, or if you don’t own one your tool will be only a good sharp knife (with some good tissues) and that ‘s it.. almost….
let’s do it..?
Ingredients : Serve 6- 7
- 3 tablespoons butter
- 3 tablespoons light olive oil
- 4 to 5 large onions thinly sliced
- 4 garlic gloves thinly chopped
- 2 tablespoons flour
- 1 teaspoon sugar
- 8 to 10 cups good quality chicken broth and beef broth mixed
- 2/3 cup dry white wine at room temperature
- 2-3 tablespoons sherry/brandy (optional)
- 2 + 1/2 cups grated cheese Swiss, Gruyere, Emmenthal or more at your taste
- 1 medium loaf good quality Country Bread or 10 to 12 French baguette slices and toasted
- 1 garlic glove for the bread
- In a medium sauce pan warm the broth and keep it warm without boiling.
- Slice the onions thin, chop garlic gloves.
- In a large heavy saucepan, over medium-high heat, melt the butter with olive oil, Add onions, sprinkle with thyme, salt briefly, stir, cook them slowly, reducing the heat , about 15-20 minutes. Make sure that onions at this point do not brown, but slowly become very translucent and tender.
- Add garlic, sugar, give it a stir, cook for more 15 minutes, stirring frequently.
- When onions are browned, add flour and stir, pour the white wine (and sherry optional)Let wine evaporate, stir, a pinch of salt and pepper, then add the broth enough to cover the onions up 1 + 1/2 inch.
- Let them simmer slowly for about 30,35 up to 40 minutes, making sure that the liquid level is constantly the same.
- While onions are gently simmering, slice and toast the bread , when toasted rub each slice with the cut side of the garlic glove. Pre-heat the broiler, place the oven proof bowls at the stove, fill them up, leaving space on the top for bread.
- Float one piece or two of the bread on top. Sprinkle with cheese each one, place the bowls on baking sheet, under the broiler for about 3 to5 minutes till cheese is melting and soup is bubbling under it. Done, serve quickly, though very hot, with more toasted bread, with a fresh salad.
If you do not have oven proof bowls this soup will be excellent in this way: place the toasted/garlicky bread at the bottom of the bowl with the cheese on it, pour the soup over, finish it with a cheese sprinkle.
Et voila! A table!! Super delicieux
Believe me this a real French treat… bon appetit !!