How to make it

  • Cut the onions in long thin slices. Mince the garlic.
  • Heat the butter and oil in a soup pot over moderate heat. Add the onions and gralic and cook, stirring frequently, until soft, about 30 minutes.
  • Sprinkle a teaspoon of sugar and cook the onions until caramelized for 5 more minutes.
  • Remove the pot from the heat and add the brandy. Return the pot to the heat and cook, stirring occasionally, until almost dry.
  • Sprinkle the onions with the flour and cook, stirring, for 2-3 minutes.
  • Add the broth and water. Season the soup with salt, pepper thyme. Add a bay leaf. Bring the soup to a boil, lower the heat, and simmer, with the cover slightly ajar, about 20 minutes.
  • Preheat the broiler.
  • Grate the cheese coarsely.
  • Arrange 4 ovenproof crocks or deep soup bowls on a baking sheet and ladle the hot soup into them.
  • Sprinkle with the grated cheese, put a piece of toasted bread on top and sprinkle some more cheese on top of it.
  • Broil the soups until the cheese is melted and bubbling for 1-2 minutes. Serve immediately.
  • 1 serving: 352 cal, fat - 18g, carbs – 27g, protein -12g.
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  • krumkake 9 years ago
    That looks incredible - I am going to have to make this when my daughter comes out this weekend...she loves onion soup (as do I) and we have been looking for a good homemade version...yours sounds perfect. Thank you!
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