Şorba pîvaz a fransî Au Gratin

Peel the onions and cut into thin rings. Melt the butter in a saucepan and simmer the onions in it, uncovered, over a low heat for about 20 minutes without turning them color. Sprinkle with sugar and simmer over medium heat for another 20 minutes until the onions are golden brown. Dust the flour over it and sweat while stirring for 1-2 minutes. Pour in the white wine and stock and stir. Add the thyme with the bay leaf to the soup. Simmer uncovered over a low heat for another 30 minutes. Season with salt, pepper and cognac.

Preheat the oven to 200 ° C. Finely grate the Gruyère. Brush the bread slices thinly with butter on both sides, then bake in the oven (center) for 5-8 minutes until golden brown, turning once. In the meantime, distribute the soup in ovenproof soup bowls. Spread the bread on top of the soups and sprinkle the cheese on top. Increase the temperature to 220C °, place the soup bowls in the oven (above) and gratin the soup for 12-15 minutes until golden brown.