French onion soup

5–6 large onions

  • 2 cloves of garlic
  • 50 g butter
  • Salt
  • Black pepper
  • 2 tbsp
  • unrefined cane sugar
  • 1 l vegetable or veal stock
  • 2 dl dry white wine
  • Bread
  • Grated Gruyère cheese
Slice the onions and garlic very thinly. Melt the butter in a pan and sauté the onion on very low heat until soft. That takes at least 30 minutes. Add salt, some sugar and pepper and continue to simmer until the onions are completely soft and translucent. Add the white wine and let cook for a while. Then add the stock and bring the soup to a boil. Ladle into heat-proof bowls, cover with slightly dry slices of bread and a generous handful of grated cheese. Place the bowls in the oven under the grill until the cheese melts and becomes brownish.