It’s a classic isn’t it! Probably doesn’t need much of an introduction. You can of course use vegetable stock instead of beef if you don’t eat meat.
5 white or brown onions (peeled and finely sliced)
tblsp olive oil
1 tsp sugar
3 cloves garlic
2 tblsp plain flour
250ml white wine
1 litre beef or vegetable stock
a few baguette slices
Grated gruyere cheese
Melt the butter and oil in a large pan then add the onion and soften for 5-10 mins
Add the sugar and cook on low, stirring occasionally for 20 mins
Once it’s REALLY soft, add the garlic for a couple more minutes then stir in the flour
Gradually add the wine whilst stirring, then add the stock
Bring to a simmer for 20 minutes
Meanwhile pre-heat a grill and toast the baguette with the grated gruyere on top and serve on top of the soup.