French onion soup gratinée
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Heat the butter and olive oil in a large pan over medium heat. Add half the onions and sauté until softened, 3 to 4 minutes. Add the remaining onions and continue cooking, stirring occasionally, until they begin to turn golden brown, 7 to 8 minutes. Season with salt and pepper and add a pinch of sugar. Continue cooking, stirring occasionally, until the onions are nicely caramelized, about 30 min
Ingredients
3 lbs onions, peeled and thinly sliced
1 tablespoon butter
1 tablespoon olive oil
Salt and freshly ground black pepper
Pinch of sugar
6 cups beef broth
1 clove of garlic, smashed
1 teaspoon peppercorns
1 bay leaf
1 sprig fresh thyme
1 baguette, cut into 1/2-inch slices
1/2 lb Gruyère cheese, grated
Preparation
