4 tablespoons butter
"1/4 cup olive oil"
2 kg onions, sliced
2 cups dry white wine
10 cups chicken broth
12 slices of French bread, toasted
1 cup grated Gruyère cheese (120g)
Salt to taste
4 tablespoons butter
"1/4 cup olive oil"
2 kg onions, sliced
2 cups dry white wine
10 cups chicken broth
12 slices of French bread, toasted
1 cup grated Gruyère cheese (120g)
Salt to taste
In a large pot, melt the butter with olive oil, add the onions, cover, and simmer for 45 minutes or until they're slightly golden brown
Stir occasionally
Add the wine and bring to a boil, scraping the bottom of the pot well for 5 minutes
Then, add the chicken broth and let it simmer
Cook for 1 hour and 30 minutes with the pot covered
Season to taste
Preheat the oven (200°C) and pour the soup into a ceramic bowl
Cover with toasted bread slices and sprinkle grated Gruyère cheese
Bake until the cheese is melted, then serve immediately.
