French Onion Soup
This is a classic
that you should try at home. Most restaurants serve a horrible
version of
this soup. It is usually overly salty and the consistency is terrible.
Try this recipe and you will be a star at home. It is also very inexpensive to make.
6 tbsp. butter
(divided use)
1 tbsp. olive oil
7 medium yellow onions, peeled and thinly sliced
1 tsp. sugar
salt to taste (go easy)
1 tbsp. flour
8 cups beef stock
2 cups dry white wine (you can sub more beef stock if you like)
Freshly ground black pepper
1 French bread baguette
1 lb. shredded gruyere or your favorite white cheese
Melt 3 tbsp. butter
and the olive oil in a large heavy pot over medium-low heat.
Add onions, cover, and cook, stirring occasionally, until soft and translucent,
about 20
minutes. Increase heat to medium-high, uncover, add sugar,
and season to taste with salt.
Continue cooking, stirring frequently, until
onions are very soft and a deep golden brown, about
30 minutes.
Reduce heat to medium, sprinkle in flour and cook, stirring constantly for
2 or
3 minutes. Add about 2 cups of stock and stir to blend, then add remaining
stock and the
wine. Season to taste with salt and pepper and simmer for about
30 minutes. Preheat the oven to 425. Meanwhile slice 8 thick slices from the
baguette.
Butter both sides of the bread with the remaining butter, put on
a baking sheet, then toast in the
oven, turning so both sides get brown.
Put a slice of toast in the bottom of each of 8 ovenproof bowls, then fill the
bowls with onion soup. Sprinkle a thick layer of cheese on top of soup.
Set bowls in
two baking pans, put in the oven and bake until the cheese has
browned and the soup is bubbling.
