Recipe by PianoCook
From a website called Dr. Delicious. When I heard the website name, I thought, "Really?" But it's actually the best recipe I've found for this. Even better if you make the French bread fresh that morning.
Top Review by **Tinkerbell**
DS is on spring break from school so I made this soup for a light lunch today. We both really enjoyed it. I loved the aroma of the wine while it simmered. I made the recipe just as stated & it was delicious! Thanks for sharing your recipe, Vicki! Made & enjoyed for Spring 2009 Pick A Chef.
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 4 large onions, finely sliced
- 5 garlic cloves
- 1 teaspoon sugar
- 1⁄2 teaspoon dried thyme
- 2 tablespoons flour
- 2 1⁄4 quarts beef stock
- 1⁄2 cup dry white wine
- 3 cups swiss cheese, grated
- 2 tablespoons brandy (optional)
- 1 loaf French bread, sliced and toasted
Directions See How It's Made
- In large, heavy-bottomed saucepan, heat butter & olive oil on medium high. Add onions and cook 10-12 minutes until soft and beginning to brown.
- Putting 1 garlic clove aside, finely chop the rest and add to onions. Add sugar and thyme and continue cooking on medium heat for 30-35 minutes until onions are brown, stirring frequently. Sprinkle flour over and stir until well-blended.
- Stir in wine and stock and bring to boil. Skim off foam. Lower heat and simmer 45 minutes. Add brandy if desired.
- Heat broiler. Rub each slice toasted French bread with reserved garlic. Place flameproof soup bowls on cookie sheet and fill 3/4 full with soup. Float a piece of toast in each bowl. Top with grated cheese, dividing evenly. Broil 6 inches from heat for 3-4 minutes until cheese begins to melt and bubble. Serve hot.