Adapted from Julia Child’s Mastering the Art of French Cooking’s Soupe a l’oignon.
Serves 6-8
Ingredients
5 medium onions (thinly sliced)
3 tablespoons olives oil
1/4 teaspoon sugar
1 teaspoon salt
3 tablespoons flour
8 cups chicken stock
1/4 pound gruyere or Swiss cheese (grated)
Method
- Cook the onions with the oil in a covered pan over low heat for 15 minutes.
- Uncover the pan, raise the heat to medium and add sugar and salt (sugar helps the onions to brown).
- Cook for 30-40 minute, stirring frequently, until the onions turn golden brown.
- Sprinkle in the flour and stir for 3 minutes (this will help to thicken the soup). Take off the stove.
- Heat the chicken stock to boiling in another pan and blend with the onions.
- Season to taste and simmer for another 30-40 minutes with the lid partially off.
- Before serving, mix in half the cheese, then sprinkle the rest on top.
