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.
- 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.
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.
This soup was very yummy! I've been carmelizing onions for alot of years now and 12 minutes will not be enough time to begin the carmelization process. I let my Mayan Sweets go for about 45 minutes, then added the garlic and sugar, which I think added to the carmelization. I used a full 1/4 cup of flour, (personal taste for thicker soup), and could only find sliced swiss, which worked just as well as grated under the broiler. Fabulous recipe, easy, and DD and boyfriend ate it with gusto! YUM!