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Onion Soup Graineed with Cheese Recipe

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This recipe for Onion Soup Graineed with Cheese, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorraine Plantz - Teledyne Turbine Engines
Added: Tuesday, July 22, 2008


3 T butter
1 T oil
2 lbs sliced yellow onions (about 8 cups)
1 tsp salt
1/4 tsp sugar
3 T all purpose flour
2 quarts reduced sodium beef broth
1/2 c dry vermouth
1 baguette French bread
6 oz shredded Gruyere or swiss cheese
Optional: 3 T cognac

Place butter and oil in heavy bottomed 4 quart saucepan or Dutch oven on medium heat. Add onions and cover; reduce heat to medium low and cook about 15 minutes or until softened.

Uncover and raise heat to medium or medium low. Stir in salt and sugar. Cook 25-30 minutes, stirring frequently, until onions turn even, deep golden brown.

Sprinkle with flour and stir 3 minutes. Remove from heat and carefully add broth. Return to medium-high heat. Add vermouth and bring to simmer. Reduce heat and simmer, partially covered for 30 minutes. Taste and adjust seasoning if necessary. Just before serving, stir in cognac (if using).

Cut French bread into 3/8 inch thick slices. Toast lightly under broiler. Ladle soup into bowls, top with toasted bread and sprinkle with cheese. Broil until cheese melts and starts to brown.




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