Ingredients 3 medium yellow onions about 750 g 2 tbsp butter 1 tbsp oil 1 tsp brown sugar 1 Liter beef stock 1/2 cup dry white or red wine /or without 1 bay leaf 1 small baguette 1 tbsp butter, at room temperature 1 to 2 cups grated gruyère or emmenthal cheese
Chop onion in half lengthwise and slice them all.
Heat butter and oil in a large wide saucepan over medium heat. Add onions, then sprinkle with sugar. Cook, uncovered and stirring often, until very soft and caramelized, about 15 min. Reduce heat if they brown too quickly.
Add beef stock, wine, seasonings and bay leaf. Scrape up brown bits from pan. Bring to a boil over high. Then cover and simmer over medium-low for 30 min to develop flavour.
Place oven rack in top half of oven. Preheat broiler. Cut bread into slices, Butter both sides of each. Toast until lightly golden, about 2 min per side.
Place soup bowls, ladle in soup with a toasts on top. Sprinkle with cheese. Place bowls in oven. Boil until cheese is bubbly, 2 to 4 min. Serve immediately. Now you have it .. enjoy your soup in the last month of winter.
But if you are in Australia, woo hoo the winter is on its way so you can have this soup over and over again and then when the Australia finishes, we people in Europe will take over and have this soup again...
I was going to do a history on this soup but I guess I am quite lazy this month so I think I will just tell you how good this soup is... "yes, this soup is good, so try it ".. told you I am lazy.
Everyone loves onion soup!! You might hate to do the chopping but you will love the soup. Some people who really into studying hitrory of food said this soup is for poor people in France back in the when ever time, and the farmers and poor people love it so much even the King had to try it and make it a "FRENCH NATIONAL SOUP", I guess poor people always have better taste.