Part 1: Onions
lb. onions, thinly slice--make lots!
Part II: Stock
2 1/2 quarts beef stock-homemade if you wish OR 6-7 cups beef bouillon plus 2 cans beef consumme
Freshly ground pepper and salt to taste
French bread slices for top of oven-proof soup bowls
May add 3 T brandy or cognac
Grated swiss, mozzarella or provolone--some people like cheddar
Onions: Simmer, covered, 10-15 minutes (250-275 in electric fry pan Uncover, turn heat to medium-325 Add a t. sugar to promote browning. Cook, stirring occationsally until brown. About 45 minutes. Add a t. salt Over low heat stir in flour. Stir for one mintue, or until all flour is absorbed. Add a little more butter if you need to. The onions will have reduced considerably in size, looking like a dark brown clumpy mass. At this point you can put them in the fridge and they will keep nicely for a week or two, if not ready to make the soup. Stock: Homemake stock or bouillion and consume Bring to simmer in a big soup pot. Put in onions, mix until onions are separated. You may have to mash the onions up along the side of the kettle to dissolved all the flour. Add 1/2 c. burgundy (or any other nice dry red table wine, not sherry Simmer 1 hour or more. More is better Add salt and pepper to taste. You may add more water, boullion, or wine if you wish. Serving: Put the soup in oven-proof bowls. You may add brandy or cognac if you wish. Float a chunk of French bread on top. Smother with cheese and put under broiler until cheese melts and browns a bit French bread crisps up a bit. Serve with more French bread and butter.