French Onions soup
Production: 6 – Serving
Preparation: 10 Minutes
Cooking: 2 Hours
A classic among classics, the onion soup is one of the “great” recipes from the french cuisine.
Ideal in small portion at the beginning of a meal is also perfect to warm us on a cool (or cold) winter day. In a medium size ramekin, it becomes a tasty meal.
The recipe may seem a little complicated but it requires only a little attention (especially at the stage of browning the onions) and the result is truly exceptional.
Note: You can use other types of cheese but Gruyere is really ideal. The Émental give a similar texture but with a stronger taste.
Butter – [3 tablespoons] (45 ml.)
Olive oil – [1 tablespoon] (15 ml.)
Onion (large) – [5 cups] (1,3 L.)
Salt – [1 teaspoon] (5 ml.)
White Sugar – [1/4 teaspoon] (1 ml.)
Flour (all purpose) – [3 tablespoons] (45 ml.)
Beef broth – [8 cups] (2 L.)
White Wine – [1/2 cup] (125 ml.)
French Bread (sliced) – 
Swiss Cheese (Gruyere or Emmental) – [1/2 lbs.] (225 g.)
Minced Onions – [1 tablespoon] (15 ml.)
Garlic cloves – 
Grated Swiss Cheese (Gruyere or Emmental) – [2 cups] (500 ml.)
1- Slice the onions.
2- In a large saucepan melt the butter with the oil and cook the onions gently, covered, for 15 minutes.
3- Uncover, increase heat to medium and add salt and sugar.
4- Cook 30 to 40 minutes, stirring frequently, until the onions turn dark brown.
5- Sprinkle the flour and mix. Keep cooking for 3 minutes.
6- Remove from heat and add the broth and wine.
7- Simmer partially uncovered for 30-40 minutes, skimming occasionally.
8- Adjust the seasoning.
9- For the CROUTONS.
10- Place the slices in an oven at 325 F (160 C) for half an hour until the bread is toasted and dry.
11- Brush each side with olive oil. Then rub the sides with a clove of garlic.
13- Add the slices of Swiss cheese and 1 tablespoon of raw onions in the soup.
14- Pour the soup into 6 bowls and place a slice of toast on each bowl.
15- Sprinkle with grated cheese. Bake 20 minutes in the oven at 325 F (160) and then put under grill for a minute or two before serving.