Swiss Fondue Style Onion Soup

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From the women's institute book of soup that i borrowed from our local library. This sounds wonderful, can't wait to try it out.

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Steps

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Melt the butter in a large lidded saucepan , stir in the onions , garlic and sugar and toss to coat in butter.

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Fry gently for 20 mins until rich golden brown and softened.

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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.

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Gradually stir in the gruyere over a low heat.

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Blend the cornflour to a smooth paste with the kirsch and spoon a ladle of hot soup into the cornflour and stir well.

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Return this mix to the pan and keep stirring until soup thickens.

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Season to taste with nutmeg salt and freshly ground black pepper.

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Hand round bowls of croutons and extra grated gruyere to top the soup.

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Ingredients

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butter, onions, garlic cloves, sugar, chicken stock, dry white wine, gruyere cheese, cornflour, kirsch, nutmeg