Ingredients portion 6
Butter 5 tablespoons
Extra virgin olive oil 4 tablespoons
Yellow onion 1kg
Sugar ¾ teaspoon
Salt to taste
Dried thyme ½ teaspoon
Ground black pepper to taste
Wheat flour 1.3 teaspoons
White dry wine 0.6 glasses
Beef broth 10 cups
French baguette 12 pieces
Garlic 2 cloves
Grated Gruyere cheese 200g
Cooking instructions 1 hour and 40 minutes
1 In a large saucepan over a medium heat, melt the butter and add 2 tablespoons olive oil. Add the onion cut into thin half rings, sugar, thyme, salt and pepper. Cook, stirring, for 30-35 minutes until golden brown. Sprinkle in the flour and stir to combine.
2 Increase the heat slightly and pour in the stock and wine. Bring to the boil, reduce the heat, cover and simmer for 30 minutes.
3 For the croutons, toast the bread slices in a toaster or grill until dry (do not overcook), rub in the garlic and brush with the remaining olive oil. Lightly toast again.
4 Preheat the oven to 230 degrees.
5 Pour the soup into baking dishes, place 2 croutons on top of each and sprinkle generously with cheese. Bake until golden, 12 to 15 minutes. Serve immediately.
