There is the french onion soup recipe everyone.
15 ml olive
2 kg onions, sliced
1 tbsp chopped fresh thyme (eu usei salsinha e ficou bom tmb)
1 tbsp sugar
15 ml Sherry Vinegar
1,5 l vegetable stock
1 1/2 tbsp flour
150 ml dry white wine
salt and bleck ou white pepper
a. Heat the butter and oil in a large pan. Add the onions and stir. Cook over medium heat for 5-8 minutes, stirring once or twice, until the onions begin to soften. Stir in the thyme. Reduce the heat to very low, cover and cook the onions for 20-30 minutes, stirring frequently, until very soft and golden.
b. Uncover the pan and icrease the heat slightly. Stir in the sugar and cook for 5-10 minutes, until the onions start to brown. Add the sherry vinegar and increase the heat again, then continue cooking, stirring frequently, until the onions turn a deep, golden brown – this could take up to 20 minutes.
c. Bring the stock to the boil in another pan. Stir the flour into the onions and cook for 2 minutes, then gradually stir in the stock, wine, brandy and seasoning to taste. Bring to the boil, stirring, reduce the heat and simmer for 10-15 minutes.
Para servir, fiz um toque especial, usei cumbucas médias e cortei uma fatia de pão exatamente do tamanho da boca da cumbuca, separei o pão. Preenchi as cumbucas com a sopa, coloquei o pão sobre a sopa, fechando a cumbuca. Coloquei queijo por cima do pão e deixei 5 minutos no forno já aquecido. Fica uma delícia!