Onion soup with focaccia

4 onions

3 shallots

3 cloves garlic

3 dl dry white wine

1 liter of beef broth

100 grams of butter

100 gram gruyer ost

2 bay leaves

1 tablespoon sugar

1 dl neutral oil

1 tbsp cognac

2 ts worcestersaus

salt and pepper

Divide the onion into thin strips. Put a saucepan on medium heat and pour in a little oil. Add onion, shallot and garlic. Add sugar and cook over medium heat until brown, sweet and soft. Stir in the pan from time to time so that the onion does not burn to the bottom. It takes approx. 1 hour before the onion is ready, but it is important that you use the time, for a good result.

Add the white wine and let it boil. Add kraft, thyme and bay leaf. It's smart to tie them together with twine, so it's easy to pick them out of the soup later. Add brandy and Worcestershire sauce and simmer the soup for 40 minutes. Season with salt and pepper. Pour into serving bowls and sprinkle over grated cheese when serving.

Served with good bread, e.g. focaccia, which you can find a recipe for here or, if you want to gratinate it, you can:

cut 4 loaf slices, which are browned in a dry frying pan until completely dry. Pour the soup into 4 refractory bowls. Place the crispy loaf slices on top of the soup and grate well with cheese. Put in the oven at 225 degrees. Cook until the top has melted and turned golden.


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