About the Recipe
This soup is really rather easy and quite cheap. It will, however, have you crying by virtue of how many onions you will have to chop. If you can overcome this hurdle, and have the patience to make a beautiful soup, you will be left with a divine dish that you cannot eat enough of.
It will transport you to that hotel with a French restaurant that you’ve had on your bucket list for way too long.
Ingredients
1 kg onions, moon sliced
4-5 cloves of garlic
Small tablespoon of butter
Glass of wine (red/white, does not really matter)
2-3 bay leaves
Little bit of butter to cook the onions initially
Salt to taste
Gruyere (optional; topping which you melt on top with a slice of baguette between it and the soup)
1 beef stock pot
Preparation
Prepare your onions: half your onions then thinly slice.
Cook the onions: melt the butter and add the onions. You can add a lid to cook the onions slightly faster but make sure they do not burn by scraping the bottom. Add the sliced garlic towards the end of the cooking process. Usually it takes around 30 - 40 mins of cooking until the onions are soft and starting to caramelise.
Add the liquid: add the glass of wine and gently scrape the bottom of the pan using a wooden/silicone utensil to prevent the metal from being scraped. Add the stock pot and a splash of water to allow it to dissolve.
To serve: serve into a heat proof ramekin and put a slice of bread on top. Then grate a small quantity of gruyere cheese and bake under a broiler setting. If you do not want the cheese you can skip it.