Ingredients: |
Ingredients: 1/2 Stick Butter
1 Tablespoon olive oil
8 cups thinly sliced onions (about 2.5 lbs)
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon flour
2 Bay leaves
1/2 teaspoon thyme
1 teaspoon Worcestershire sauce
2 cloves of garlic minted finely
8 cups "Better Than Bouillon" beaf au jus
1/4 cup Cognac, or other good brandy
1 cup dry white wine
8 (1/2 inch) think slices of French bread, toasted
3/4 pound coarsely grated Gruyere or Swiss
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Directions: |
Directions:Heat a heavy saucepan over moderate heat with the butter and oil. When butter has melted, stir in the onions and cover and cook slowly until tender and translucent (about 10 minutes). Blend in the salt and sugar, increase heat to medium high and let the onions brown, stirring frequently until they are a dark walnut color (25 to 30 minutes).
Sprinkle the flour and cook slowly while stirring for another 3 to 4 minutes. Remove from heat and let cool for a moment. Then whisk in 2 cups of hot stock (beef au jus). When well blended, bring to a simmer and add remaining stock/au jus, Cognac/brandy, wine, bay leaves, thyme, worcestershire sauce, and garlic. Cover loosely and simmer very slowly 1.5 hours, adding a little water if the liquid reduces too much. Taste for seasoning.
Divide the soup among 4 ovenproof bowls. Arrange toast on top of soup and sprinkle generously with grated cheese. Place bowls on a cookie sheet and place under a preheated boiler until cheese melts and forms a crust over the tops of the bowls. Serve immediately. |
This recipe for French Onion Soup is from