1 tablespoon olive oil
1 tablespoon butter
1.25 kg brown onions, halved and thinly sliced
2 teaspoons soft brown sugar
1 tablespoon plain flour
4 cups (1 liter) chicken stock or beef stock
1 baguette, cut into 12 slices about 1.5 cm thick
1 cup (130 g) grated gruyere
SERVES
4 (MAKES ABOUT 7 CUPS/1.75 LITERS)
PREPARATION
10 MINUTES
COOKING
55 MINUTES
PREPARE & RELAX & THRIFTY
1 Heat the olive oil and butter in a large deep saucepan until the butter melts. Add the onion and cook over medium-low heat for 15 minutes, stirring occasionally. Increase the heat to medium and cook for another 20 minutes, or until golden brown.Stir in the sugar and flour, mixing well. Pour in the stock and 2 cups (500 ml) water, stirring constantly until well combined. Bring to the boil, then reduce the heat and simmer for 15 minutes, or until the mixture is slightly thickened.
2 Just before serving, preheat the grill to high. Toast the bread slices under the grill on both sides until lightly golden. Sprinkle with the cheese, then briefly grill until melted.
3 Ladle the soup into warm bowls. Top each with three toasts and quickly serve before the bread goes soggy.
When making onion soup, don't rush the cooking of the onions - gently caramelising them is essential for a sweetly mellow flavour. If you have some left-over white wine in the fridge, add it with the stock to enhance the final flavour.
Ref: Reader"s Digest/Grandma's/Quick & Thrifty Cookbook
Photo Credited To : barefeetinthekitchen.com