Butter 50 g
Onions 4 heads
Wheat flour 1 tablespoon
Dry white wine 200ml
1 teaspoon sugar
Chicken broth 1.5 L
French baguette 1 piece
Gruyere cheese 150g
Salt to taste
Ground black pepper to taste
1. On high heat in a large and prone to burning pan melt the butter. Pour in boiling oil sliced thin semicircles onions and simmer it for five minutes, stirring constantly, until the onion is soft. Then add salt and pepper.
2. Make the fire quiet and continue to fry the onion, stirring occasionally and making sure it does not burn. The goal – to achieve a caramel shade onions and refried and soft, almost weightless texture.
3. Lightly fry in a dry frying pan meal. As soon as the meal will begin to change color and smell of roasted nuts, immediately pour it into the pan with the onions and stir carefully into the bow.
4. It remains to pour into the pan first wine mixed with sugar, onions give a minute boil with wine, and then to dilute their company broth or water – at will. Bring to a boil and cook over very low heat for fifteen to twenty minutes. Stir and add the remaining water. Bring to a boil, remove scum and simmer for fifteen minutes.
5. Arrange the pieces of baguette on a baking sheet and sprinkle them with grated cheese. Put in the oven for three to four minutes, the cheese melted and lightly browned. Serve the soup in deep plates with floating and gradually swelling croutons.