Soupe à l’Oignon

3 medium sweet onions, diced
2 cloves garlic, minced
¼ cup oil
1 tsp sugar
1 tsp salt
1 cup white wine
4-6 cups beef broth OR water (or enough to give soup the consistency that you like)
salt and pepper to taste
heel of French bread
1 slice Swiss or gruyère cheese

Heat oil in a pot until a piece of onion sizzles. Add onions, garlic, sugar, and salt, and caramelize mixture until dark brown in color (darker = more flavor, but cook them slowly; don’t burn them!) Once onions are desired color, deglaze with wine and add broth (which makes the soup more flavorful and is great if you don’t have time to get the onions really dark) or water (for the more traditional, vegetarian version). Let the soup cook as long as you like, at least 20 more minutes, and add salt and pepper. Before you serve the soup, put a slice of cheese on the bread heel and toast (or, you know, don’t toast, since I clearly didn’t in the picture). Add the crouton to a bowl of soup and enjoy. Feel free to use an entire baguette instead of a spoon.


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