1 kg Brown onion (approx. 6 large onions) Thinly sliced
1 tbsp White or brown sugar
185 ml White wine
2 tbsp Flour, any kind
1.5 L Beef stock can substitute for chicken or vegetable stock
Salt To taste
Pepper To taste
3 sprig Thyme
1 sprig Rosemary
6-8 slices Baguette
100 g Cheese (Gruyere, tasty, mozzarella) grated
1 tsp Chopped herbs (Parsley, thyme) optional
Bouquet garni; Using a string, tie rosemary and thyme together and leave aside.
Soup; In a heavy bottom saucepan add oil and butter, once hot add in the thinly sliced onions, sugar and cook on a low fire for approximately 30 mins until well caramelized and soft, slightly golden brown color.
Deglaze with white wine and scrape all the caramelized parts that are stuck on the bottom of the pan. Let it absorb all the alcohol for 1 minute, then add flour and cook for further 1 minute
Then add the stock. Prepared Bouquet Garni and cook on a low fire for 20-30 mins, checking occasionally
After 20-30 mins check to season, take the soup off the fire. Take out the bouquet garni and discard
Preheat the oven to 220c (grill mode)
Slice the bread and lay it on a flat tray, add oil on all sides and toast in the oven for 2 minutes.
Add the soup into small bowls, top with your toasted bread and add grated cheese on top. Put back in the oven for another 2 minutes until cheese is melted.
Sprinkle with some fresh chopped herbs and enjoy immediately! Yuuummmm