Onion Soup, Cheryl's

By Becky Jo

The secret is the vermouth. Takes a while to make, but worth the effort if you like real onion soup with lots of flavor.

Ingredients

• 4 large white onions, thinly sliced
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1/4 teaspoon sugar
• Add teaspoon sugar
• 2 tablespoons flour
• 6 cups beef bouillon – hot (or basic beef stock)
• 1/4 cup vermouth (Can sub white wine, but vermouth is better)
• Salt & pepper to taste
• 4 slices French bread (about 1/2 inch thick)
• 2 teaspoons vegetable oil
• 1 clove garlic, peeled and cut
• 2 tablespoons cognac
• 1 cup grated mozzarella cheese (Or Swiss cheese – your choice)

Preparation

Step 1

Onion Soup

4 large white onions, thinly sliced
1 tablespoon butter
1 tablespoon vegetable oil

Cook onions slowly with butter and vegetable oil for 15 minutes in a covered 4-quart saucepan or Dutch oven; stir occasionally.

Uncover, increase heat to moderate.

¼ teaspoon sugar

Add teaspoon sugar

Add sugar; sauté onions, stirring frequently, about 30 minutes or until golden brown.

2 tablespoons flour

Sprinkle with flour; stir over heat 2 to 3 minutes

6 cups beef bouillon – hot (or basic beef stock)
¼ cup vermouth (Can sub white wine, but vermouth is better)
Salt & pepper to taste

Blend in hot broth and vermouth; adjust seasoning. Simmer, partially covered, 1 hour.

4 slices French bread (about ½ inch thick)
2 teaspoons vegetable oil
1 clove garlic, peeled and cut

Meanwhile, place bread in 350o oven 30 minutes or until lightly toasted. Halfway through baking, baste each slice with 12 teaspoon oil; rub with garlic (Baking these will give them a firmer texture and better flavor than toasting in a toaster, and will stand up better in the soup).

2 tablespoons cognac
1 cup grated mozzarella cheese (Or Swiss cheese – your choice)

Before serving, add cognac and stir. Divide soup into onion soup bowls. Sprinkle ½ of the cheese on the top of the soup in the four bowls. Float one clice of baked French bread on each soup; sprinkle with rest of the cheese on top to cover (May need to add more than ½ cup if not enough to cover). Bake in preheated 325 F over 15 to 20 minutes, until hot; set under broiler 2 to 3 minutes, until cheese is golden brown. Serve immediately. (Makes 4 onion soup bowls full).