In France this soup is standard bistro fare and is simply referred to as gratinee which refers to the topping of toasted bread and melted cheese.
7,5 ml olive oil
15 g butter
2 large onions, thinly sliced
1 garlic clove, finely chopped/5 ml crushed garlic
2.5 ml sugar
7.5 ml fresh thyme, finely chopped
20 ml cake flour
125 ml dry white wine
750 ml prepared lamb or beef stock
15 ml cognac (optional)
Toasted Baguette (Croutes)
½ Baguette, sliced into 1 cm slices
1 clove garlic, sliced in half
extra-virgin olive oil to drizzle
75 g Gruyere or Emmenthal cheese, grated
- Heat the oil and butter in a saucepan with a 2 L capacity over a medium-high heat.
- Add the sliced onions and cook for about 15 minutes until they are softened and beginning to brown.
- Add the garlic, sugar and thyme and simmer for about 30 minutes until the onions are caramelised, stirring occasionally.
- Add the flour and stir until well blended.
- Stir in the wine and stock and bring to the boil.
- Reduce the heat and simmer gently for 45 minutes.
- Taste the soup and adjust the seasoning if necessary.
- Stir in the cognac, if using, and cook for 5 minutes more.
- Set the soup aside until ready to serve.
- Pre-heat the oven to 180 º C.
- Place the baguette slices in a single layer on a baking tray.
- Place the tray in the oven and toast the bread until it is golden brown and crispy on both sides – be careful not to burn it!
- Rub each toasted slice with the halved garlic and drizzle with a little oil.
- Heat the grilling element of the oven.
- Spoon the hot soup into heated soup bowls and place the bowls on a baking tray.
- Float a piece of toasted bread on top of the soup and top the bread with some of the cheese. Do the same with the other soup bowls.
- Place any leftover toasted bread on a serving platter.
Place the soup bowls in the oven and grill for 1 to 2 minutes or until the cheese has melted.
- Place each soup bowl on a side plate and serve immediately with the extra bread.
Photo credit: www.culinaryhill.com