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BackstoryI hope you enjoy this variation on a traditional classic. The red wine gives it a heartier flavor, I think. Sometimes, my husband dumps in two tablespoons of cooked rice instead of the bread or cheese! It is also a great base for a beef sauce!
- 3 cups thinly sliced onions
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon sugar
- cubes of cheese (your favorite)
- cubes of croutons
- (Makes 3 healthy portions)
- 1/2 cup wine - French = white/Me = paisano or chianti
- 6 cups beef stock / sometimes, it's beef bouillon!
- salt and pepper, to taste
- Heat up the oil in the soup pot, and set to medium. Add butter and melt.
- Once the butter has melted, add the sliced onions, cover and let simmer (gently!) for 10 minutes.
- Next, add the sugar sprinkling as evenly as you can over the onion. Mix well and re-cover. Let the onions simmer gently for about 20 - 25 minutes or until a nice brown (not burned). This takes some patience - walk away from the stovetop for a few moments if need be.
- Add the wine and mix. Let wine cook into the onions for about 4 minutes.
- Last, add in the beef stock. Adjust seasonings with salt/pepper. And, let simmer (again, gently) for about 20 minutes more.
- Now - you can serve the traditional way with a heavy toast round and melt a disk of gruyere cheese on top. OR, you can toss in a few cubes of cheese (your favorite) and a few croutons (the older/staler, all the better). And SERVE!