A deliciously French soup, perfect for starting off a dinner party!
30 g butter
2 Tbsp (30 ml) vegetable oil
2 kgs onions, peeled, halved and thinly sliced
½ tsp (2.5 ml) salt
1/2 tsp (2.5 ml) sugar
2 Tbsp (30 ml) flour
6 cups (2 litres) beef stock
1 bay leaf
salt, white pepper and freshly ground black pepper
12-16 slices of French bread abut 2 .5 cm thick
2 tsp (10 ml) olive oil
1 clove garlic, cut in the middle
1 C (100 g) Gruyère and Parmesan, mixed and freshly grated
- Melt the butter with the oil in a large saucepan over medium heat. Add the onions, salt and sugar. Cook the onions uncovered over low heat, stirring from time to time for 30-40 minutes until the onions have caramelized and are golden brown.
- Sprinkle the flour over the onions and stir gently for about 3 minutes.
- Add the warm stock, a little at a time, over low heat stirring continuously. Add the bay leaf and simmer, partially covered, for about 30-40 minutes. Scoop the fat off the top of the soup from time to time, if necessary. Taste for seasoning and add salt and pepper if necessary.
- While the soup simmers make the croûtes. Preheat the oven to 180 °C.
- Put the slices of bread in one layer on a baking sheet and bake for 15 minutes. Brush both sides of the slices of bread with olive oil, turn and bake for a further 15 minutes or until the bread is lightly browned and completely dry and crispy. Rub each slice with the cut garlic.
- Ladle the soup into bowls and top with a croûte. Sprinkle with the grated cheese.