Recipe By Lauren Caris Cooks
- 3 large White Onions (approx 700g),
- 3 large Red Onions (approx 700g),
- 2 Tablespoons Butter,
- 4 Tablespoons Olive Oil,
- 1 Teaspoon Sugar,
- 1/2 Teaspoon Salt,
- 2 Cloves Garlic, minced,
- 1/2 cup (120ml) dry White Wine,
- 8 cups (1.8 litres) Low Sodium Vegetable Stock
- 2 Bay Leaves,
- 4-6 sprigs Fresh Thyme,
- 1/2 Teaspoon Black Pepper.
- French bread sliced,
- Swiss Gruyere cheese.
1. Peel and slice the onions in half lengthways. Place each half flat side down and cut into strips about 1/4 wide. They will look like little semi circles as they fall apart.
2. Heat the butter and olive oil on a medium/low heat until the butter is completely melted. Add the onion, stir to coat then cover and let cook for 10 minutes. The heat should be low enough that the onions do not brown but just begin to get soft. After the first 10 minutes, increase the heat to medium, add the sugar and stir the onions once every 10 minutes. Do not cover the onions for this. Repeat stirring every 10 minutes until 1 hour has passed and the onions are brown and caramelized. The magic will start to happen around 45-50 minutes. See the picture above for reference.
3. Add the minced garlic, white wine, salt and pepper to the onions and let cook for a couple of minutes. Then add the vegetable stock, thyme and bay leaves, reduce the heat to low and let simmer for 1 hour.
4. Preheat the oven to 175 degrees Celsius (350 Farenheit). Spoon the soup into bowls, top with a slice of french bread and then generously cover the entire dish with Gruyere cheese. Bake in the oven for 20 minutes before switching it to grill (broil) for the last couple of minutes to let the cheese turn golden brown.