STEP 1/8
Slice 3 onions evenly to 3mm thick
STEP 2/8
Melt butter in a medium heat pan, add onions, stir-fry with salt and a pinch of sugar, and caramelize until dark
STEP 3/8
Add 100ml of white wine and evaporate
STEP 4/8
Add 750ml of water, 1T of beef stock, bay leaf and pepper, cover and seamer for about 45 minutes.
STEP 5/8
Cut baguette into large pieces, ground gruel cheese, and bake in oven only until cheese melts
STEP 6/8
Remove bay leaves and put onion soup in a soup bowl and place bread on top
STEP 7/8
Place more cheese on top and bake cheese with torch
STEP 8/8
Done! Enjoy it when it's warm!
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