600g onions cut in half moon slices
1 tablespoon of sugar
50g unleavened wheat flour
60 ml white Port Wine
1600 ml of broth (1600 ml of hot water + 2 cubes of broth)
8 small slices of bread
200g grated gruyere cheese
1. In a saucepan, bring the butter to the heat and let it melt.
Add the onion and stir.
Add sugar and mix.
Cook over low heat, approximately 1 hour until the onion is caramelized.
2. Meanwhile, place the slices of bread on an oven tray and drizzle them with a drizzle of olive oil.
Season with a few stones of salt and sprinkle with oregano.
Take to the preheated oven at 220º and let it toast for approximately 10 minutes.
When the bread is golden brown, remove it.
3. Stir the onion from time to time.
When the onion is caramelized, season it with a few pebbles of salt, pepper and nutmeg.
Add the flour and mix well.
Gradually and stirring constantly, add the broth.
When it starts to boil, add the Port Wine and season with some oregano leaves.
Simmer for 15 minutes.
After 15 minutes, rectify the seasoning and turn off the heat.
4. Place the soup in the ovenproof bowls.
On top, place two slices of bread and drizzle with 1/4 soup ladle.
Sprinkle with grated cheese, drizzle with a drizzle of olive oil and finally sprinkle with oregano.
Take to the preheated oven at 250º, approximately 10 minutes, until the soup is toasted.
After 10 minutes, it is ready to serve