It is raining this morning, so I am looking out the soup recipes.
- 3 medium to large onions, peeled and thinly sliced into rings.
- 2 tbsp olive oil
- 50g butter
- 2 cloves of garlic, finely chopped
- 1/2 tsp brown sugar
- 1.2 litres of hot stock
- 300ml white wine
- 2 tbsp brandy
- salt and pepper
- 1 baguette
- 1 tbsp olive oil
- 1 large clove of garlic, crushed
- 250g Emmental cheese, grated.
- Preheat the oven to 180C gas 4
- Mix 1 tbsp olive oil with one clove of crushed garlic, and put into an oven-proof tray or baking sheet.
- Slice the baguette into thin slanting slices, and mix with the olive oil and garlic.
- Bake for 20 minutes.
- In a large saucepan or casserole dish, on a high heat, melt 50g of butter with 2 tbsp of olive oil, and when this is very hot, add the onions, garlic and sugar, and keep turning and stirring until the onions are getting quite dark around the edges.
- Reduce the heat right down, and cook very slowly for another 30 minutes or so.
- Pour in the stock and wine, and season with salt and pepper. Bring to a simmer, and then cook very gently for about an hour. Don’t cover with a lid.
- Just before serving, put the grill on.
- Transfer the soup into a tureen or serving bowls. Put the toasted baguette onto the soup, cover with the grated cheese and put everything under the grill until the cheese is melted and bubbling.
- Garnish with chopped parsley and serve. The bowls will be very hot, so be careful.