- 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.