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Preparation |
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- Put 3 tablespoons butter in a pot, then 3 tablespoons of olive oil and half a teaspoon of sugar. Keep on heat until it dissolves.
- Add the chopped onions and cook over moderate heat for about 20 minutes, until it takes a golden yellow color.
- Add the stock (you can also use soup cubes) and wine and simmer all together for about an hour.
- Cut the French bread into slices and place in a preheated oven to crisp up on both sides.
- When the soup is cooked pour it into a bowl, place the baked bread on top, cover with 2 slices of cheese and bake in the oven until the cheese is melted.
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Ingredients |
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| 1/2 kg |
onions |
| 3 tablespoons |
'z bregov butter |
| 3 tablespoons |
olive oil |
| 1/2 teaspoon | sugar | | 1 liter | stock (meat or vegetable stock) | | 2 dl | white wine | | 1 teaspoon | salt | | 1/2 teaspoon | black pepper | | 1 | french pepper | | 1-2 slices | Bel Vi cheese |
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