Gratinated onion soup is one of my childhood favorite dishes and my mother often made it as a Saturday treat. I think it still tastes lovely and makes it occasionally, either as a treat one evening, or as an appetizer. The alcohol only gives the dish a good spicy taste, so I recommend that you do not cut it out. This recipe is suitable for 4 people.
4 large onions in rings
2 tablespoons butter
2 tablespoons wheat flour
1 l sell
6 tablespoons vegetable stock
2 bay leaves
4 stalks of thyme
2 teaspoons dried parsley
1/2 ts salt
1 ts grovmalt pepper
1.5 dl white wine
1 good sip of brandy, or 2
4 molded loaves in cubes, dried in a dry frying pan
2 dl well-aged, grated cheese, such as Gruyère or Jarlsberg
Brown the onion in butter in a saucepan over low heat until golden. Add the wine and bring to a boil. Sprinkle with flour, dilute with water and add stock.
Add brandy, spices, herbs, salt and pepper. Let the soup simmer under a lid on low heat for approx. 1 hour. Taste if the soup needs more spices or stock.
Pour the soup into a large bowl, or several small portion bowls, which can withstand heat. Cover the soup with bread cubes and sprinkle over the grated cheese. Gratinate the soup at 250 degrees, until the cheese has melted a nice color.