Prep: 10min | Cooking: 1h
Complexity: 1/5
ingredients:
(serves 4)
3 large onions or 4-5 medium ones, thinly sliced
olive oil, salt, pepper
2 tbsp brown sugar
2 garlic cloves, pressed
1.75 litres beef stock (7 cups) or vegetable stock for a vegetarian version
125ml white wine (1/2 cup)
1 laurel leaf
1 tsp sage
4 large slices white bread, 1cm thick or more
1 cup grated gruyere cheese
method:
Heat olive oil in a large pot on medium heat, and sauté the onions.
After 5-10min, add the sugar and mix well.
Continue to sauté for 15-20min, until brown or crisp in some places (careful not to burn!).
Add garlic and, once aromatic, extinguish with the wine. Add the stock, sage, laurel leaf, cover pot and simmer 30 min.
Remove from heat, discard laurel leaf, and season soup to taste with salt (ca. 1.5-2tsp) and pepper (ca. 1/2 tsp).
Preheat oven to 175°C.
Sprinkle grated cheese over the bread and bake 10 min.
Place a giant cheesy crouton on top of each soup serving.