"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

French Onion Soup Recipe

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This recipe for French Onion Soup, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Saturday, January 5, 2008


3 tbsp. butter
1 tbsp. olive oil
8 cups thinly sliced white onion (about 2.5 pounds)
1/2 teaspoon salt
2 tbsp. sugar
3 tbsp. flour
8 cups beef or veal stock
4 tbsp. Cognac or Brandy
1 cup dry white French vermouth or white wine

1. Place stock pot over moderate heat and melt butter with
the olive oil. Add the sliced onions and cook slowly until
tender and just begin to color. This will take about 15 minutes.
Stir on and off.
2. Add the salt and sugar and raise the heat to moderately
high. Let the onions brown, stirring frequently, until they are a
dark walnut color. This will take about 25-30 minutes.
3. Sprinkle the flour over the onions and stir. Remove from
heat. Add the stock, cognac and vermouth. Cover loosely
and simmer very slowly for about 1 1/2 hours, add a little
water if the liquid reduces too much. Correct the seasonings
(salt and pepper) as needed.
4. Top with fresh bread and Swiss or Guerye cheese and
broil until just brown in individual serving bowls.




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