Onion Soup

There is nothing more delicious than a hearty onion soup for a cool winter dinner. Usually, it is all about the onions and cheese – gruyere to be specific. And of course – if you have this – fantastic!! Often I make an onion soup if I have old bread, which has turned more or less hard and un-edible and cheese which has been forgotten in the fridge. It makes a fantastic dinner served with fresh bread on the side.

Ingredients:

1 lump of butter,

3 tbsp. olive oil, 

2 cloves of garlic cut in pieces of 4-6, 

450 grams of sliced onion (no need to be exact),

 2 tsp. sugar,

 1 1/2 liter of broth,

 a pinch of salt,

 a handful of cubed dry bread preferably without seeds and toasted, 

a good handful of gruyere cheese or really – if you have some old cheese…use this but mix it with a milder emmenthal that melts well.

Method:

Melt the butter together with the oil. Add the onion and garlic and fry until soft. Add the sugar and let it cook until slightly browned (caramelized), add broth and salt – cook it for about 20 minutes and let it soak. Could sit there for a whole day – it just gets better. Divide the soup evenly into 4 bowls, top them up with bread and spread the cheese. Bake them for about 15 minutes (or until browned) in a hot oven (175 degrees C) and they are ready. Easy and easily prepared well in advance.