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Categories:Viewed: 54 - Published at: 6 years ago
Ingredients
- 1 1/2 lbs onions, very thinly sliced
- 3 shallots, finely diced
- 2 tablespoons butter
- 1 tablespoon cognac
- 1/2 cup red wine
- 3 cups beef stock
- salt and pepper
- 4 1/2 slices vienna bread, roasted in oven until dry
- 1 cup gruyere cheese, for garnish
Method
- Melt the butter in a soup pot and saute the onions until very soft, at least 20 minutes.
- Add the Cognac and the wine and cook for one minute.
- Add the stock. Simmer, covered, 45 minutes.
- Check the seasonings.
- Ladle into oven-proof soup bowls and set on a baking sheet. Top each with a croute (roasted Vienna bread).
- Sprinkle the top generously with cheese. Broil in oven until the top is lightly brown, about 2 minutes.
