6 servings
In a deep and wide stove pot with a thick bottom.
- 1 k frozen onion
- 1 tbsp (càs) olive oil
- 50 g butter
Sauté on low 1 hr. or until the onions are dry and sticking to the bottom of the pan…
- 20 cl dry white wine (chablis, sauvignon, cooking wine)
Deglaze the pan and allow this to simmer and reduce to half the liquid, about 20 min, before continuing…
- 1 L broth (beef or poultry)
- 1 bay leaf
- 1 tsp thyme
- fresh grated nutmeg
- dash of ground black pepper
Cover, simmer 25 min, while…
- 1 baguette
- 200g of shredded gruyère cheese
During this time lightly toast the baguette.
Preheat the oven to 240°C (465°f).
Place oven proof bowls (or gratin dish) on a baking tray for easy transport.
Place the toasted baguette in oven proof bowls.
Ladle hot soup over the baguette.
Cover with shredded cheese.
Place in oven until the cheese is melted to your liking.
Careful, warn your guests the dishes are HOT!