Ingredients serve 6   

700gr onion thinly sliced,

2 tablespoon olive oil

50gr saghtar

2 cloves crushed

 ½ granulated sugar

1,2 litres beef stock

275gr dry white wine

2 tablespoon cognac

Salt and freshly ground pepper

1 bagette cut into 2,5slices

1 tablespoon olive oil

  2 cloves garlic crushed

225gr gruyere cheese.   

Method

First make the croutons, preheat the oven to 180 degrees celcius 180/ gas 4 ; drizzle the olive oil on a large baking sheet, add the crushed garlic , all over the baking sheet , then turn over so that both sides are coated with the olive oil on a large baking sheet , add the crushed garlic all over the baking sheet place the bread slices on top of the oil and garlic , then turn over so that both sides are coated with the oil; bake for 20-25 minutes until crispy. Place a large saucepan on a high heat and melt the oil and butter together ; when they hot add the onions , garlic and sugar and keep stairing for abot 6 minutes or until the edges of the onions have turned dark, reduce the to its lower setting and leave the onions to carry on cooking very slowly for about 30 minutes pour in the stock and white wine, season then stir with a wooden tom scrape the caramelized film from the bottom of the pan , bring to the boil and immediately lower the temperature again its lower setting and let it simmer for about an hour , uncovered then stir in the cognac.  Warm a mureen or soup bowls in the oven and pre-heat the grill to the highest setting; ladle the hot soup into the bowls and top with the croutons. Allowing them to float on the top of the soup. Warm the tureen or soup bowls in the oven and preheat the grill to the highest setting ; ladle the hot soup into the bowls and top with the crotons , allowing them to float on top of the soup. Sprinkle the great gruyere, thickly over the croutons and place under the grill brown and bubbling , serve immediately whilst still very hot .

 

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