Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 2 tablespoons extra virgin olive oil

  3. 4 large onions , finely sliced

  4. 5 garlic cloves

  5. 1 teaspoon sugar

  6. 1/2 teaspoon dried thyme

  7. 2 tablespoons flour

  8. 2 1/4 quarts beef stock

  9. 1/2 cup dry white wine

  10. 3 cups swiss cheese , grated

  11. 2 tablespoons brandy

  12. 1 loaf French bread, sliced and toasted

Instructions Jump to Ingredients ↑

  1. In large, heavy-bottomed saucepan, heat butter & olive oil on medium high. Add onions and cook 10-12 minutes until soft and beginning to brown.

  2. Putting 1 garlic clove aside, finely chop the rest and add to onions. Add sugar and thyme and continue cooking on medium heat for 30-35 minutes until onions are brown, stirring frequently. Sprinkle flour over and stir until well-blended.

  3. Stir in wine and stock and bring to boil. Skim off foam. Lower heat and simmer 45 minutes. Add brandy if desired.

  4. Heat broiler. Rub each slice toasted French bread with reserved garlic. Place flameproof soup bowls on cookie sheet and fill 3/4 full with soup. Float a piece of toast in each bowl. Top with grated cheese, dividing evenly. Broil 6 inches from heat for 3-4 minutes until cheese begins to melt and bubble. Serve hot.


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