Baked French Onion Soup

By KennySD

Ingredients

• 3 tbs Butter
• 1 tbs Oil
• 3 lb Onion sliced very thin
• 1 tsp Salt
• 1 tsp White Sugar
• 3 tbs Flour
• 4 can Beef Consomme
• 4 can Water
• 2 cup Dry Red Wine
• 1 Bay Leave
• 1 tsp Sage
• 1 Slice French Bread toasted
• 1 Gruyere Cheese shredded
• 1 Parmesan Cheese shredded

Preparation

Step 1

Melt Butter with Oil in a large soup pot, add Sliced Onion and stir to coat. Cover pot and cook over moderately low heat for 15-20 minutes, stirring occasionally until onions are tender and translucent. Uncover pot and raise heat to moderately high. Stir in Salt and Sugar (sugar caramelizes and helps onion to brown). Cook about 30 minutes stirring frequently until onions have turned an even deep golden brown.

Lower heat to moderate, stir in Flour and add a bit more butter if Flour does not absorb into a paste with the onions. Cook slowly, stirring constantly for 12 minutes to brown Flour lightly. Remove from heat and pour about 1 cup of warmed Consomme into Onion/Flour mixture to blend Flour and Consomme. Add rest of Consomme, Water, Wine, Bay Leaf and Sage, bring to a simmer. Simmer slowly for 30 - 40 minutes. If you are not serving right away, let cool, uncovered, then cover and refrigerate.

Reheat when ready to serve. Place in oven proof bowls, top with a slice of toasted French Bread and shredded Cheese. Place under broiler to melt Cheese until bubbly.