Image taken from http://chezbonnefemme.com
50g butter
1k brown onions, thinly sliced
3 tbsp brandy/sherry
1 litre beef stock
1 baguette
1 garlic clove
100g gruyere cheese
Heat butter in a large pan and gently cook onions until soft but not browned, about 20 minutes.
Increase heat for 15 minutes until the onion becomes brown and sticky.
Add brandy and simmer for 2-3 minutes before adding stock and simmering for 10 minutes.
Meanwhile slice and toast the baguette. Rub each slice with garlic, top with cheese and grill until brown and bubbling.
Top soup with croutons and serve.
No comments:
Post a Comment