French onion soup with brandy
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ingrediencie
30 g butter 1 tbsp sunflower oil 675 g onion, finely sliced 1 tbsp sugar salt ground black pepper 120 ml dry red wine 2 tbsp plain flour 1,5 litres beef stock 4 tbsp brandy 4 pcs baguette toast 1 clove garlic, halved 115 g grated cheese, preferably Gruyere or Emmental
step
1. Put the butter and oil in a large heavy-based saucepan and heat slowly. Stir in the onion, sugar, salt and pepper. Press moistened parchment paper on top. Do not cover the pot. Stir the contents of the pot occasionally and cook for 40 minutes. The onions should swell and remain golden brown, but care should be taken. Do not let it stick to the bottom and burn. 2. Discard the paper and add the wine to the onions. Heat rapidly and stir for 5 minutes until the onions are glossy. Sprinkle in the flour and stir for 2 minutes. Pour in the stock and bring to the boil. Reduce the heat to low, cover the pot and let the soup simmer gently for 30 minutes. Season as needed. 3. Meanwhile, heat the grill to maximum. Ladle the soup into bowls and add 1 tbsp brandy to each. Brush the toast with garlic and place in the bowls. Sprinkle with the cheese and grill for 2-3 minutes until the cheese melts and turns golden. Serve immediately. PREPARATION IN ADVANCE: Steps 1 and 2 can be done a day in advance. Cover the soup and refrigerate.
