I do not know how to explain it, but yesterday I cooked this dish and I always think to it, its perfumes, the crunchiness of the bread, the baked gruyere flavour… well, I can not wait to taste it again. Another surprise from this soup: it’s loved “very very much” by my girls, it’s the guarantee that if a dish is a delicious one, that is for everyone!
550 g Onions (… about: 2 red, 2 gold, 3 shallots, 1 white, 1 leek)
Chop the onions veeeeeeery thin and pour in a pan with 50g butter and 4 or 5 tablespoons of oil.
They are dried for about 10 minutes, being careful not become golden in any way. When they are soft dusting everything with a spoon of sugar, to be followed by a tablespoon and a half of flour dropped from a colander, you mix everything and you shall sprinkle with the Port. Wait the Port evaporating, and then begin to pour the broth, little by little, stirring constantly. Pour about half of the broth and wait everything cooking about half an hour, during which, if the cream becomes too thick, you have to add the broth gradually.
In the meantime, toast the slices of bread.
After 5 minutes, so that the slices may be wet a bit, cover completely with raped gruyere cheese.
Gratinate in a hot oven for about 10 minutes. You’ll neve forget this Onions Soup!
Get ready to get crazy!