Ingredients

Instructions

  1. 1. Peel the onions and cut them in thin rings.
  2. Swap to Italian1. Peel the onions and cut them in thin rings.
  3. Then 2. Place them in a pan with 50g of butter and 3-4 tablespoons of olive oil.
  4. 3. Cook over low heat for 10 minutes, then add a teaspoon of sugar and proceed with cooking over medium heat until the onions to sweat without browning; be very careful not to make them darken at any point.
  5. 4. When they start to become slightly blondes, sprinkle with flour, you do fall from a sieve (strainer), then mix well for a few minutes.
  6. 5. Now add the broth (or, to make the rich soup you can sprinkle with half a glass of white wine or brandy); simmer for 30 minutes over medium heat, adding broth as needed.
  7. 6. When the soup is cooked, season with salt and pepper and pour in four bakery boxes; sliced ​​bread (if you really want to be faithful to the recipe, pick up a baguette) and abbrustolitelo.
  8. 7. Arrange the slices of bread on the surface of the soup and cover with plenty of grated Gruyere or Swiss cheese (or similar cheese). then Place the containers 4 in a preheated oven at 250 ° C (or in the salamander) for the time necessary so that it forms a golden crust on the surface of the soup (few minutes).
  9. 8. Serve the onion soup au gratin hot.