Sweet Onion Soup Gratinee

Ingredients

Directions

1. 1

   Cook the onions in a large heavy pot, in the oil. Cook very slowly, and don't bother stirring the onions for a while. About 15 minutes.

2. 2

   After the onions are very darkly caramelized, deglaze with the white wine. Reduce this au sec before proceeding with the stocks and juice.

3. 3

   Find a way to easily remove your herbs. I prefer a sachet, which is just a little sack made of cheesecloth, and fastened with butcher's twine. Simmer the herbs in with the soup for about 30 minutes.

4. 4

   This is another soup that I should note that its flavor will increase as it sits. So cook early.

5. 5

   Finish it with a good strong shot of brandy to perk it back up.

6. 6

   As for the cheese, I recommend using a little slab of crusty bread as a raft over the soup and melting the cheese over the whole thing. Use the broiler in your oven. I don't like the cheese browned but some do. Let it run all over the sides of the bowl. It'll really add to the effect.