Serves 4
Ingredients
600gm Onions
2 tblspn Unsalted Butter
2 tblspn Olive Oil
1 tspn Salt
Freshly Ground Black Pepper to taste
1/2 tspn of Sugar
1 Ltr Beef Stock
2 tblspn flour
150ml White Wine
75 ml Brandy
4 slices of toasted Baguette
200gm grated Gruyere Cheese
Preparation Method
Peel the Onions and slice top to bottom to create evenly sized
Melt the butter over a low heat and add the oil. Once the butter foams and then settles back, add the onions and stir to coat with butter. Cover the pan and cook for 15 minutes over a low heat.
Remove the lid and the salt and generous quantities of black pepper and 1/2 tspn sugar and stir well.
Turn up the heat (med) and cook for about 40 minutes, stirring every few minutes until the onions are brown and caramelised.
Mix the wine with the flour into a roux and add to the caramelised onions.
Heat the broth and add to the onion/paste mixture and bring to the boil. Simmer for 30-45 minutes until the broth is slightly reduced.
Taste, and season further if required.
Add the Brandy, divide the soup between oven-proof bowls and top with the toasted baguette. Sprinkle the top with the cheese right up to the edge of the bowl.
Bake for 20-30mins in the oven (350F, Gas 4)
Serve piping hot and enjoy!
Ormside Kitchen 