Ingredients
- Onion (1 kg)
- Beef Stock (1 L)
- Dry White Wine (250 ml)
- Gruyère (140 g)
- Butter (50 g)
- Olive Oil (1 tbsp)
- Plain Flour (2 tbsp)
- Sugar (1 tsp)
- Garlic Clove (4 sliced)
- Bread (4 sliced)
Instructions
Steps
- In a large heavy-bottomed pot, melt butter and olive oil together over medium heat.
- Add onions and cook with the lid on for 10 minutes until they become soft.
- Stir in sugar and continue to cook for 20 minutes, stirring often, until the onions are caramelized and golden brown.
- During the last few minutes of cooking, add sliced garlic to the onions.
- Sprinkle in flour and stir well to incorporate.
- Increase the heat and gradually pour in dry white wine, stirring continuously.
- Add beef stock and bring to a simmer. Cover and let it cook for 15-20 minutes.
- Meanwhile, preheat the grill. Toast the bread slices until golden.
- To serve, ladle the soup into heatproof bowls, place toasted bread on top, and cover with Gruyère cheese. Grill until the cheese is bubbly and melted. Alternatively, toast the bread under the grill before placing it on top of the soup.