1 Tbsp butter
2 Tbsp olive oil
2 lb large yellow onions, halved lengthwise and sliced into half circles
3 large garlic cloves, finely chopped
2 Tbsp all-purpose flour
3/4 cup dry white wine
2 quarts beef stock
3 Tbsp brandy
6 slices French bread
7 oz Gruyére cheese, grated
Salt & pepper

Melt butter and oil in a large heavy bottomed saucepan. Add the onions and cook covered over medium heat , stirring occasionally,  for about 10 minutes until softened.
Add garlic and sprinkle with salt & pepper.
Reduce heat  and continue to cook, uncovered,  for 30 to 35 minutes until the onions turn a deep golden brown. Do not rush this step as it is the caramelization of the onions which gives the soup its speciial flavour. Stir more frequently as the onions turn colour and scrape the pan bottom as they begin to stick.
Stir in the flour to blend.
Stir in white wine and cook for 1 minute.
Pour in the stock and bring to a boil scraping the bottom of the pan and stirring briskly to combine well.
Reduce the heat to low, add the brandy, and simmer fior 45 minutes. Stir occasionally.
Toast the French bread on one side in a toaster over.
Turn over, top with the cheese and grill until the cheese melts.
Place a piece of bread in each bowl and ladle the soup over.
Serve at once.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE