Heat olive oil and butter in a large Dutch oven/pot over medium heat. When the butter is melted, add the onions and cook until softened and translucent. This will take about ten minutes.
Add sugar and salt. Brown the onions, but do not burn, until the are golden/walnut colour. Ensure to stir from time to time to prevent scorching as well as scrape up any fond that forms on the bottom of the pan - this is where your flavour will be coming from. This process will take between 25 and 40 minutes.
Heat beef stock in another pot.
Let's deglaze the pan. Pour 1/4 cup of wine over the onions and stir making sure to scrape up all of that delicious brown fond. Let the wine bubble away until fully evaporated.
Sprinkle the flour over onions and cook for 3 minutes to cook off the raw flour taste.
Add a cup of the beef stock and stir vigorously. Add another cup and continue stirring. The stock should be added gradually to ensure the flour is well incorporated.
Add the rest of the stock and remaining cup of wine, bring to simmer, cover loosely and cook for about 1 1/2 hours. If the soup ends up reducing too much, more stock or water could always be added. Taste the soup and if necessary, adjust the seasoning with salt and pepper as needed.
You may divide the soup among ovenproof bowl, top with toast and cheese and broil. If you don't have ovenproof bowls, simply broil your toast and cheese separately and place on top of your soup, portioned individually between bowls. Serve immediately.
This soup stores exceptionally well in the fridge, and if anything, the flavour is more rich and pronounced the next day.
Ingredients
Directions
Heat olive oil and butter in a large Dutch oven/pot over medium heat. When the butter is melted, add the onions and cook until softened and translucent. This will take about ten minutes.
Add sugar and salt. Brown the onions, but do not burn, until the are golden/walnut colour. Ensure to stir from time to time to prevent scorching as well as scrape up any fond that forms on the bottom of the pan - this is where your flavour will be coming from. This process will take between 25 and 40 minutes.
Heat beef stock in another pot.
Let's deglaze the pan. Pour 1/4 cup of wine over the onions and stir making sure to scrape up all of that delicious brown fond. Let the wine bubble away until fully evaporated.
Sprinkle the flour over onions and cook for 3 minutes to cook off the raw flour taste.
Add a cup of the beef stock and stir vigorously. Add another cup and continue stirring. The stock should be added gradually to ensure the flour is well incorporated.
Add the rest of the stock and remaining cup of wine, bring to simmer, cover loosely and cook for about 1 1/2 hours. If the soup ends up reducing too much, more stock or water could always be added. Taste the soup and if necessary, adjust the seasoning with salt and pepper as needed.
You may divide the soup among ovenproof bowl, top with toast and cheese and broil. If you don't have ovenproof bowls, simply broil your toast and cheese separately and place on top of your soup, portioned individually between bowls. Serve immediately.
This soup stores exceptionally well in the fridge, and if anything, the flavour is more rich and pronounced the next day.
