|
|
Steps
|
|---|
|
Sequence
|
Step
|
|---|
|
| 1 | Melt butter and oil in heavy sauce pan over moderate heat |
| 2 | Stir in sliced onions (2 and 1/2 lbs) and cook slowly until tender - 10 - 12 minutes |
| 3 | add salt and sugar and increase heat to medium high - cook for around 25 minutes stirring frequently. Onions should get very dark in color. |
| 4 | Add flour and cook slowly - stiring constantly for 3 minutes |
| 5 | Remove from stove and whisk in 2 cups of warm stock |
| 6 | Return to stove and simmer |
| 7 | Add rest of stock, 1/4 cup brandy and wine |
| 8 | Simmer - loosely covered for 1 1/2 hours |
| 9 | brush bread cubes lightly with olive oil and brown under broiler - remove from broiler and turn cubes over and brush other side lightly with oil and return to broiler to brown. |
| 10 | When ready to serve, add bread cubes to top of soup bowl and cover with gruyere cheese - brown under broiler until cheese is melted. Serve immediately. |
