1. Melt the butter in a large lidded saucepan, stir in the onions, garlic and sugar and toss to coat in butter. Fry gently for 20 mins until rich golden brown and softened. 2. pour in the chicken stock and wine, bring to the boil, cover and simmer gently for at least 30 mins more if time allows - you want the onions to break down. 3. Gradually stir in the Gruyere over a low heat. 4. Blend the cornflour (cornstarch) to a smooth paste with the Kirsch and spoon a ladle of hot soup into the cornflour and stir well. Return this mix to the pan and keep stirring until soup thickens. 5. Season to taste with nutmeg salt and freshly ground black pepper. 6. Hand round bowls of croutons and extra grated gruyere to top the soup. ---------------------------------------------------------------------------
Nutrition
Ingredients
