Soups: French Onion 10 by Recipe Cottage

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	French Onion 10

		Soupe A L' Oignon Gratinee Serves 6 1 and a half lb onions, thinly sliced 2 cloves garlic, crushed 2 oz butter 2 tablespoons oil quarter teaspoon granulated sugar 2 pints good beef stock 10 fl oz dry white wine salt and freshly milled black pepper 1-2 tablespoons brandy (optional) 6 large croutons French bread butter 8 oz Gruyere cheese, grated In a large thick based saucepan heat the butter and oil together. Add the prepared onions, garlic and sugar and cook over a low heat, stirring occasionally, for approx 30 minutes or until the bottom of the pan is covered with a nutty brown, caramelised film. Next add the stock and wine, bring to the boil and simmer, covered, over a low heat for about an hour. Season to taste and, if you feel in need of something extra specially warming add the brandy. When you are ready to serve the soup bring it to simmering point and ladle into 6 individual fireproof bowls (or one large one). Place a buttered crouton to float in each bowl. Smother the croutons with the grated cheese and place under a grill till cheese is bubbly and golden. Large Croutons French bread cut diagonally to make slices 1 inch thick 1 tablespoon olive oil 1-2 cloves garlic, crushed Preheat oven to gas mark 4, 350 f OR 180 C. Drizzle oil onto large baking sheet, add the garlic and spread all over the surface. Place bread slices on top and turn to coat both sides. Bake 20-25 minutes. The timing is crucial. You can make these a day ahead and store in an airtight tin once they have cooled.