You may also like
Categories:Viewed: 55 - Published at: 8 years ago
Ingredients
- 1 1/2 tablespoon margarine
- 1 tablespoon olive oil
- 8 cups sweet onions, sliced (about 2 1/2 pounds)
- 2 tablespoons flour
- 1 quart chicken stock
- 1 quart chicken stock
- 1 cup red wine
- 1 cup Gruyere cheese, grated
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
Method
- Heat saucepan over medium heat with butter and oil. When butter has melted stir in onions, cover pan and cook slowly until tender and translucent (about 10 minutes). Blend in salt and sugar, raise heat to medium-high. Let onions brown, stirring frequently, about 25-30 minutes. Sprinkle in flour and cook slowly, stirring another 3-4 minutes. Remove from heat and let cool, then whisk in 2 cups hot beef stock. When well blended, bring to simmer and add in rest of stock. Cover loosely and simmer very slowly 1 1/2 hours, adding a little water if liquid reduces too much. Top soup cheese and bake at 350 degrees for 20-30 minutes.
