Onion Soup
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Ingredients
- 1 1/2 pounds or about 5 cups of thinly sliced yellow onions (Deb note: I find even 6-7 cups is never too much)
- 3 tablespoons butter
- 1 tablespoon oil
- A heavy-bottomed 4-quart covered saucepan
- 1 teaspoon salt
- 1/4 teaspoon sugar (helps the onions to brown)
- 3 tablespoons flour
- 2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quart of stock or bouillon
- 1/2 cup dry white wine or dry white vermouth
- Salt and pepper to taste
- 3 tablespoons cognac
- Rounds of hard-toasted French bread (see following recipe)
- 1 to 2 cups grated Swiss or Parmesan cheese (Deb note: I always use cave-aged gruyere)
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Preparation
Step 1
Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.
Step 2
Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.
Step 3
Sprinkle the flour and stir for three minutes.
Step 4
Off heat, blend in the boiling liquid. Add the wine and season to taste. Simmer partially covered for 30 to 40 minutes of more, skimming occasionally. Correct seasoning.
Step 5
Set aside uncovered until ready to serve. Then reheat to the simmer.
Step 6
Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over the round of bread and pass the cheese separately. [Or, use following instructions for a baked cheese top.]
Step 7
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Chef's notes
In 2011, the recipe was updated with streamlined directions and ingredient weights.
Deb suggests using cave-aged gruyere for a richer flavor.
