One thing I love about this soup is that it is very rich in flavors due to the caramelization of onions and the slow cooking process of the soup. The classic recipe of the soup advice the use of beef stock but over time chefs became innovative and creative, therefore some recipes advocate the use of chicken stock and even vegetable stock.
- 1 Kg white onion, finely sliced.
- 3 tablespoons of unsalted butter.
- 2 tablespoons olive oil.
- 1 tablespoon salt
- Freshly ground black pepper.
- 1/2 teaspoon of sugar.
- 8 cups of beef/chicken/ vegetable stock, pre-boiled.
- 1/2 cup red wine (optional)
- 1/4 cup brandy,(optional)
- 6 to 8 baguette slices, toasted.
- 1 to 3 cups of grated cheese
- Cut both ends of the onions, peel off the skin then slice halfway longitudinally. Proceed by slicing the halves into thin slices.
- In a sufuria bring, add in the butter together with the olive oil. Once melted, add the sliced onions. Stir well ensuring the butter coats the onions. Lower the heat and cover the sufuria for 15 minutes and allow the onions to cook.
- Remove the lead and add in the following seasonings, salt, a generous amount of black pepper and 1/2 teaspoon of sugar (this helps in the caramelization of the onions). Adjust your heat to medium and cook the onions till they are deeply browned, stirring occasionally to prevent them from burning. Do this for roughly 45 minutes to an hour. However, if you sense that your onions are burning or sticking to the sufuria, lower the heat.
- Add the flour then mix well. Add the stock, if you are using wine add it too and simmer for one hour (cook under low heat) or till the stock reduces.
- Taste and correct the seasoning if necessary. Add the brandy and stir well.
- For this last bit, you may do whatever you prefer. Some people like the soup with extra cheese so on this case, divide the soup into 6 deep soup bowls then place toasted baguette slices in each bowl. Sprinkle grated cheese in a thick layer over the bread and up to the edge of the bowl.Place the bowls on a baking tray in a pre-heated oven of 350 degrees place the baking tray inside. Bake for 2 to 3 minutes remove from the oven. Allow to cool and serve garnish with finely chopped onions or herbs like thyme.
- Alternatively, you may gratinate your baguette separately with cheese then place it on top of the soup in a soup bowl while serving.