French-Style Onion Soup with Spanish Onions
From: Marielle, Quebec, Quebec, Canada
Servings: 4
  • 2 tablespoons [30 g] butter, more if needed
  • 3 medium-size Spanish onions, sliced
  • 1/4 cup [60 mL] dry white wine
  • 2 tablespoons [17.5 g] flour
  • 6 cups [1.5 L] warm beef stock
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1 drop Tabasco sauce
  • 1 1/2 cups [340 g] grated Gruyere cheese
  • 4 slices toasted French bread
  • Melt butter into a medium saucepan.
  • Add and cook onion slices over very low heat for 20 minutes, stirring occasionally, adding a little more butte if needed.
  • Increase heat to high and pour dry white wine into saucepan; leave to reduce by 2/3rds.
  • Reduce heat to medium and sprinkle the flour over the onions.
  • Stirring, slowly pour in warm beef stock.
  • Add bay leaf; salt and pepper.
  • Bring to a boil then leave soup to simmer over low heat, uncovered, for 30 minutes.
  • Stir in Tabasco sauce then correct seasoning.
  • Remove bay leaf.
  • Preheat oven broiler.
  • Spoon 1 tablespoon [15 g] grated Gruyere cheese into each of 4 oven-proof onion soup bowl.
  • Evenly pour soup into bowls.
  • Cover the soup with a slice of toasted French bread.
  • Evenly sprinkle bread slices with remaining grated Gruyere cheese.
  • Transfer bowls over middle rack of oven.
  • Broil soups for 15 to 20 minutes, before serving.