How to make it

  • 1. Melt the butter and the oil in a pan over low heat and add the onions and the sugar and turn to coat well. Season with the salt and pepper then press a piece of damp wax paper on top of the onions cook uncovered stirring occasionally for 40 minutes or until they are a rich dark brown color and make sure they do not stick and burn.
  • 2. Remove the wax paper and stirin the wine and increase the heat to medium and stir for 5 minutes while the onions glaze/ Sprinkle in the flour and stir for 2 minutes and then pour in the stock and bring to a boil reduce the heat to low and cover with a lid and let simmer for 30 minutes. Taste and season with salt and pepper if needed.
  • 3. Rub the croutes with the cut garlic and sprinkle with cheese and place under the broiler for 2-3 minutes and then place in the soup and serve.

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