French-Style Onion-Garlic Soup
From: Steve, Wyoming, USA
Servings: 6 to 8
IngredientsPreparation
  • 1 tablespoon [15 g] butter
  • 2 tablespoons [30 mL] olive oil
  • 4 large onions, thinly sliced
  • 2 to 4 cloves garlic, finley chopped
  • 1 teaspoon [5 g] sugar
  • 1/2 teaspoon [2.5 mL] thyme
  • 2 tablespoons [17.5 g] all-purpose flour
  • 1/2 cup [125 mL] dry white wine
  • 8 cups [2 L] chicken or beef broth
  • 2 tablespons [30 mL] Brandy [optional]
  • 6 to 8 thick slices toasted French bread
  • 1 clove garlic, halved
  • 3 cups [750 mL] grated Gruyere or Emmenthal cheese
  • Heat together butter and olive oil into a large, heavy-bottom or flame-proof casserole.
  • Stir in onion slices; cook over medium-high heat for 10 to 12 minutes, until softened and just beginning to brown.
  • Mix in finely chopped garlic, sugar and thyme; cook over medium heat for 30 to 35 minutes, until onions are well browned, stirring often.
  • Sprinkle mixture with flour; stir until well blended.
  • Pour in dry white wine and chicken or beef stock; bring to a boil.
  • Skim off any scum that rises to the surface; lower heat and simmer gently for 45 minutes.
  • If desired, stir in Brandy.
  • Preheat oven broiler.
  • Rub each French bread toast with garlic clove halves.
  • Arrange 6 or 8 oven-safe soup bowls onto a baking sheet; fill each bowl 3/4th full with soup.
  • Top each bowl with a slice prepared toasts.
  • Evenly sprinkle toasts with grated Gruyere or Emmenthal cheese.
  • Broil, approximately 6 inches [15 cm] from heat for 3 to 4 minutes, until cheese melts and is just starting to bubble.
  • Serve immediately.