Follow these steps for perfect results
butter
melted
onions
skinned and thinly sliced
flour
beef broth
Gruyere cheese
grated
cognac
oil
sugar
salt
pepper
freshly ground
dry white wine
French bread
Melt oil and butter in a large pan over medium heat.
Add thinly sliced onions to the pan.
Stir the onions well, cover the pan, and cook, stirring occasionally, for 20 minutes, or until the onions soften.
Once the onions are soft, add sugar and salt to the pan.
Increase the heat to medium-high for 2 minutes, allowing the onions to caramelize further.
Stir in flour and cook until golden brown, about 1-2 minutes.
Pour in beef broth and dry white wine, along with pepper.
Cover the pan and simmer for 40 minutes, allowing the flavors to meld.
While the soup simmers, slice French bread in half and toast on a grill on both sides until golden brown.
Pile a little grated Gruyere cheese on each piece of toast.
Return the toast to the grill to melt the cheese.
Add cognac to the soup.
Float the toasted bread with melted cheese on top of the soup just before serving.
Expert advice for the best results
For a richer flavor, use homemade beef broth.
Be patient when caramelizing the onions; it takes time to develop the desired sweetness.
Serve with a side salad for a complete meal.
Everything you need to know before you start
15 minutes
Soup can be made ahead of time and reheated.
Serve in a crock or bowl, garnished with fresh parsley.
Serve hot with a side of crusty bread.
Pair with a green salad.
Complements the richness and savory notes of the soup.
Discover the story behind this recipe
Classic French comfort food.
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