Net Pratt's French Onion Soup

By nlhartman

This recipe is in 3 parts. From Alice Handy

Ingredients

• Part III:
• Part 1: Onions
• 3 lb. onions, thinly slice--make lots!
• 5 T. butter
• 1 t. oil
• 5-6 T. flour
• Part II: Stock
• 2 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

Details

Preparation time 40mins
Cooking time 45mins

Preparation

Step 1

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.