Soupe A L Oignon Gratine
|Onions||1 1⁄2 Pound, thinly sliced (700 Gram)|
|Garlic||2 Clove (10 gm), crumbled|
|Granulated sugar||1⁄2 Teaspoon|
|Beef stock||2 Pint (1 1/4 Liter, Use Good Stock)|
|Dry white wine||1⁄2 Pint (275 Milliliter)|
|French bread croutons||6 Large|
|Gruyere cheese||8 Ounce, grated (225 Gram)|
|Freshly milled black pepper||To Taste|
1 In a large thick-based saucepan heat the butter and oil together.
2 Add in the onions, garlic and sugar.
3 Cook over a low heat, stirring occasionally, for about 30 minutes or until the bottom of the pan is covered with a nutty brown, caramelized film.4
4 Pour in the stock and wine; bring to a boil.
5 Simmer, covered, over a low heat for about 1 hour.
6 Correct the seasoning ,add one or two tablespoons of brandy if desired.
7 Spread the croutons with butter.
8 In each fireproof soup bowl, place one slice.
9 Pour the soup carefully on top and, when the croutons float to the surface, sprinkle with the grated cheese.
10 Place under a hot grill until golden brown and bubbling.
11 Serve immediately.