This dish reminds me of Paris. I often used to visit la ville lumière in winter and, believe me, it can be quite cold there. So we would often start our dinner with a warm soup and onion soup would be my first choice. I love it… well, if you are a fan of cheese like me, trust me… this is the perfect soup for you! What’s not to like? Cracking the crusty melted cheese on toasted bread with a spoon and finding a warm, hearty and sweetish soup underneath… that’s my idea of a perfect winter meal. So, today I am sharing with you my version of a classic French dish. I do not claim it to be the “original” recipe, but it is the one that I have come up with and that I have made at home for my family over the last few years. I hope you enjoy it as much as we do! 🙂 Bon appétit!
Ingredients (for 4 persons):
1 kg – 2.2 lbs. onions, thinly sliced
2 cloves of garlic, chopped
2 tbsp butter and a drizzle of extra virgin olive oil
2 lt – 8 cups chicken or vegetable stock
4 tbsp flour
300 ml – 1 1/4 cups red wine
12 slices of stale baguette
12 slices of Gruyère cheese (or 200 gms – 7 oz. grated)
4 tbsp Marsala or Sherry or Cognac
Put the onions, the extra virgin olive oil and butter in a big pot (1) and cook them on a slow fire for about 20 minutes or until soft and slightly browned (2). Make sure to stir frequently so the onions do not stick to the bottom of the pot. Add the chopped garlic and flour (3) and whisk well until combined. Add the wine (4) and keep whisking (5). Add the stock and cloves (6) and season with salt and pepper. Mix and cook on a slow fire for another 40 minutes.
When ready, add the Marsala (or Sherry or Cognac) and cook for a couple of minutes. Put the fire off and keep the soup aside.
Before serving, pour the soup into individual oven proof bowls. Top it with the sliced baguette and Gruyère cheese.
Broil in a pre-heated oven for a few minutes, until the cheese has melted and is golden brown. Serve hot!