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Ingredients
| 250g each of red and white onion, shredded | 1 sprig of thyme | 700ml water or chicken broth |
| 1 tsp granulated sugar | 20g flour | salt and crushed black pepper |
| 60g butter | 30ml Port wine | 8 slices baguette (spread with butter and bake until crispy) |
| 2 cloves garlic, minced | 100ml white wine | 50g Gruyere cheese, shredded |
Methods
1. Heat pan over medium heat with 1/3 butter, stir-fry the shredded onions briefly. Add sugar until the onions become dry and golden brown. Lower the heat and add 1/3 butter. Continue to stir until dry. Add another 1/3 butter and stir-fry until the onions become dark brown and slightly fried. This procedure takes about 30 minutes.
2. Add garlic and thyme. Add flour, port wine and white wine gradually in 3 portions while stirring. Then add water or chicken broth and bring to a boil. Season with salt and crushed black pepper, and cook for 10 minutes more.
3. Place the hot soup into the bowls, place two crispy baguette slices on top of each bowl, sprinkle with shredded cheese. Bake the soup in a preheated 200˚C oven until the surface becomes golden brown and serve.
Tips
Don’t stir-fry the onions over high heat; otherwise, the soup will taste bitter.
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