French Onion Soup


prep 0:30       total 1:30



2 tbsp. butter
2 tbsp. sunflower oil
1-1/2 lg. onions, chopped
2 cloves garlic, crushed
1/2 tsp. granulated sugar
1 qt. Knorr beef stock
1/2 pint dry white wine
2 tbsp. Brandy (optional)
6 lg. croutons of French bread, buttered
8 oz. Gruyere cheese, grated
Salt and black pepper


Heat the oil and butter in a thick bottomed frying pan. Add the onions and sugar and cook until golden brown, stirring frequently. Add the garlic towards the end of the browning process.

Put the onions into a large pot, add some of the stock to the frying pan to dissolve the brown deposits on the bottom of the pan. Add the stock and wine to the onions and gently simmer (covered) for 1 hour.

Season to taste (add 2 tbsp of brandy-optional). Put the soup into ovenproof bowls, float the croutons on top and cover with the grated cheese. Broil until the cheese turns golden brown.

Author's Comments

This was given to me by an Austrian man and it is deliciouse.

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