Ingredients

• 900 g onions
• 2 tablespoons butter
• 2 tablespoons olive oil
• 250 ml dry white wine
• 1 liter beef broth e.g. from this recipe
• 60 ml brandy, cognac or sherry (can be omitted)
• salt and freshly ground black pepper
• baguette, cut into slices
• clove of garlic
• 150 g yellow cheese*
• optional - fresh thyme
• 4 oven-safe bowls or 1 oven-safe pot or baking dish

Preparation

1. Peel onions, cut lengthwise in half and chop crosswise into half-slices about 1.5 - 2 mm thick. In a large and wide pot, melt butter with olive oil.
2. Set heat to medium, add onions and fry, stirring, on medium heat for about 25 minutes until onions are caramelized (soft and lightly brown).
3. Increase heat, pour in wine and mix the onions with a wooden spoon, scrape the small browning from the bottom of the pot. Cook for 3 minutes then add boiling broth and cook on low heat covered for about 25 minutes. Season the soup with salt and freshly ground black pepper. Add brandy and cook a little more.
4. Preheat oven to 220 degrees, set rack slightly above the middle of the oven. Cut baguette into slices and toast on golden color on both sides on a toaster or in the oven, then gently rub the toast with a cut clove of garlic.
5. Pour hot soup into 4 small oven-safe bowls (or into one larger oven-safe pot or dish) and cover with toasts, sprinkle with grated cheese and optionally sprinkle with fresh thyme. Bake for about 5 minutes until cheese melts.