Preparation: 15 min
Cooking: 1 h
Total: 1 h 15 min
- 6 cups finely sliced of yellow onions
- ½ grated raw onion
- 5 tablespoons of olive oil
- 2 tablespoons of butter
- ½ teaspoon of sugar
- 1 teaspoon salt
- 3 tablespoons of flour
- 6 cups of meat broth
- 1 bay leaf
- 2 to 3 sage or thyme leaves
- ½ cup of white wine
- 12 ounces of Gruyere cheese
- 4 ounces of Parmesan cheese
- 2 to 3 tablespoons of cognac
- 8 slices of baguette bread
- Add 1 tablespoon of olive oil and butter in a thick-bottomed pot over medium-low heat.
- Add the onions and stir until completely covered by the oil. Cover and cook for 20 minutes until tender and translucent.
- Then caramelize the onions raising the heat to medium-high, add the sugar and salt. Constantly stir until the onions are golden brown.
- Incorporate the flour and stir for 2 or 3 minutes more.
- Add a cup of the warm broth and stir the bottom of the pot. Add the rest of the consommé, laurel, sage and wine. Bring to a low heat and cook for 30 minutes.
- Remove bay leaves and sage. Add the raw onion and cognac. Place a layer of previously roasted slices of bread on the top of the soup and cover with the cheese to form a thick layer. Place the remaining olive oil on top.
- Bake at 350 °F for 30 minutes. Bring to broil for 2 or 3 minutes until the cheese layer is browned.
- Remove from the oven and let stand a few minutes before serving.