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Submitted by  11 June 2009

after putting croutons in soup bowls and adding cheese and broiling till cheese melts then serve wsalad a meal by itsself



1 1/2 lbs onions sliced thinly,1 stick butter,1/2c olive oil,3 tblsp sugar,2 garlic cloves crushed,3 tblsp strong beef broth,sea salt/ground pepper,1c dry white wine,2 tblsp cognac


in large pan saute onions, butter in oil sprinkle w/sugar
add garlic when onions brown on edgescut down
heat and cook 30 min stir in wine and flour and beef broth
stir well, turn turn down heat to lowest and cook
uncovered 1 hr
use loaf french bread put on baking sheet
drizzle w/olive oil mixed w/crushed garlic
toast in oven till brown, remove sprinkle into soup
bowls add chunks of gruyere cheese to melt in soup
can put under broiler till melted

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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