Recipes

Ingredients

• 1.1 lb (500 g) onions
• 3.5 oz (100 g) butter
• 1 tablespoon oil
• 2 tablespoons flour
• 2¾ tbsp (0.3 dl) cognac
• 0.6 cups (1.5 dl) white wine
• 1.6 qt (1.5 l) beef broth (or water)
• 1 teaspoon sugar
• 1 teaspoon salt
• Pepper
• Fresh thyme or rosemary
• Emmental or Parmesan cheese for topping
• Croutons or toasted bread

Steps

1. Clean the onions and slice them thinly into half-moons.
2. Melt the butter with a tablespoon of oil in a pot over medium heat.
3. Add the chopped onions, salt, and sugar, then simmer while stirring constantly over low heat for about half an hour until the onions are completely dark and caramelized.
4. Add two tablespoons of flour to the sautéed onions and fry briefly while stirring.
5. Pour in the white wine and cognac, stirring to let the alcohol reduce slightly.
6. Gradually pour in the beef broth (or water), add pepper, and a sprig of herbs (thyme/rosemary).
7. Let the soup simmer on low heat for another 30 minutes to blend the flavors and achieve the right consistency.
8. Ladle the finished soup into heat-resistant bowls or earthenware dishes.
9. Place croutons or toasted bread on top of the soup and generously sprinkle with grated cheese (Emmental or Parmesan).
10. Bake in the oven for a few minutes until the cheese is completely melted and has a golden crust.