French Onion Soup

French Onion Soup



Serves 6

For the soup

• 5 large brown onions

• 50 g butter

• 2 tbsp olive oil

• 2 tsp brown sugar

• 4 nips vegetable stock

• 1 cup white wine

• 2tbspbrandvorcognac

• Salt to taste


For the bread

• 6 diagonal slices baguette

• l garlic clove

• 50 g butter

• 1 cup grated Gruyere cheese



1. Peel the onions, cut them in half, and thinly slice. Heat the butter and oil in a large pot add the onions, then stir in the sugar.

2. Cook the onions on a very low heat for 45 minutes, stirring occasionally to make sure the onions don’t burn.

3. Add one cup of the vegetable stock and stir, scraping the sides and bottom of the pan. Pour in the test of the vegetable stock as well as the wine. Bring to the boil, then simmer, covered, for 1 hour.

4. Add the brandy or cognac and stir. At this point taste the soup to see if it requires salt. If, like me, you salted the vegetable stock then you might not need to add salt to the soup.

5. Toast the bread in the oven until it begins to crisp but not color. Remove from the oven.

6. In a food processor, mix the garlic and butter. Spread a little bit of this mixture onto each slice of bread and scatter the Gruyere on top. Place in the oven again until the cheese bubble-s and the edges of the bread are golden. Serve with the soup.

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