Soupe a I' Oignon Gratinee (French Onion Soup)

By draingal

Ingredients

• 6 tbsp. butter
• 1 tbsp. olive oil
• 7 medium yellow onions, peeled and thinly sliced
• 1 tsp. sugar
• Salt
• 1 tbsp. flour
• 8 cups beef stock
• 2 cups dry white wine
• Freshly ground black pepper
• baguette
• 1 lb. gruyere, shredded

Preparation

Step 1

1. Melt 3 tbsp. of the butter with the olive oil in a large heavy pot over medium-low . heat. Add onions, cover, and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high,
uncover, add sugar, and season to taste with salt. Continue cooking, stirring frequently, until onions are very soft and a deep golden brown, about 30 minutes.
2. Reduce heat to medium, sprinkle in flour,and cook, stirring constantly, for 2—3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasonings to taste.
3. Preheat oven to 425°. Meanwhile, slice 8 thick slices from the baguette. Butter both sides of bread with remaining 3 tbsp. of butter, put on a baking sheet, then toast in the oven, turning once, until golden brown on both sides.
4. Put a slice of toast in the bottom of each of eight ovenproof bow Is, then fill bowls with onion soup. Sprinkle a thick layer of cheese on top of soup. Set bowls in two baking pans, put in the oven, and bake until cheese has browned and soup is bubbling, 10-15 minutes.