Serves: 2
Prep Time: 10 mins
Cook Time: 25–30 mins
Ingredients:
• For the Soup
• 3 large yellow onions, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp sugar (helps quick-caramelize)
• 2 cloves garlic, minced
• 1 tbsp flour
• ½ cup white wine (optional but authentic)
• 4 cups Chicken stock
• 1 tsp Worcestershire sauce (quick umami boost, optional)
• 1 bay leaf
• Salt & black pepper
• For the Cheese Toast
• 4 slices French baguette
• 1 cup grated Gruyère (or Emmental / mozzarella mix)
• A drizzle of olive oil
Instructions:
• Heat butter and olive oil in a heavy pot. Add onions, sugar, and salt.
• Cook on medium-high for 8–10 minutes, stirring often until onions quickly turn golden brown.
• Add garlic and cook for a minute.
• Sprinkle flour over the onions and mix well (this lightly thickens the soup).
• Pour in the white wine and let it bubble for 1–2 minutes.
• Add chicken stock, bay leaf, pepper, and Worcestershire sauce.
• Simmer for 10–12 minutes.
• For the cheese toast topping, brush baguette slices with olive oil. Toast lightly in a pan or oven until crisp.
• Top with a generous amount of mozzarella and toast until bubbly and golden.
• Ladle hot soup into bowls. Float one or two cheese toasts on top.
• Add extra grated cheese if desired and melt before serving.
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