- 3 Tablespoons butter
- 3 Tablespoons canola oil
- 5 large onions, peeled and sliced thinly
- Splash of water
- Place the butter, oil, onions and water into a large soup pot with a few pinches of salt.
- Cover with a tight fitting lid and let the onions soften over a medium high heat, about 10 minutes.
- When the water has evaporated, remove the lid, turn heat to low and begin to slowly caramelize the onions, stirring frequently; I like to get a book and set a timer for every ten minutes or so to remind me to stir them. This will take about one hour in total. This part of the recipe is crucial!
- 1/2 cup brandy
- a few pinches of dried thyme or a few sprigs of fresh thyme
- 6 cups excellent chicken broth (use home made, or organic chicken broth from a carton – the kind that you do not dilute)
- Salt and pepper to taste
- excellent bread, cut into slices about 1.5cm thick, toasted, and cut to fit into your four bowls
- 2 cups Gruyère or Emmenthal cheese, grated (Swiss cheese will do in a pinch)
- When the onions are a deep golden colour and have shrunk dramatically, add the brandy, thyme and broth.
- Season with salt and pepper and let simmer for 15 minutes. Taste the soup and adjust the seasonings.
- Preheat your oven’s broiler. Ladle the soup into 4 onion soup or ovenproof bowls and fit a slice of toast over each bowl.
- Sprinkle each evenly with the cheese and place bowls onto a baking sheet.
- Place under the broiler and broil until the soup is bubbling and the tops are golden brown.