Ingredients
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24 small white onions
6 c. beef stock
salt and pepper
4 to 6 rounds toasted French bread
grated Gruyere cheese
1/2 c. butter
1/4 c. cognac
sugar
Preparation
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Peel and slice onions thinly.
Heat butter in a large saucepan with a little sugar; add the onion rings and cook them very gently over a low flame, stirring constantly with a wooden spoon until the rings are an even golden brown.
Add the beef stock gradually, stirring constantly until the soup begins to boil.
Then lower the heat, cover the pan and simmer gently for about one hour.
Just before serving, add cognac, salt and pepper and serve in a heated soup tureen or in individual serving bowls, each one containing toasted buttered rounds of French bread heaped with grated Gruyere cheese.
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