French Onion Soup by Julia Child
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 1/2 pounds thinly sliced yellow onions
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 3 tablespoons flour
- 2 quarts hot beef stock
- 1 cup red or white wine
- 1 bay leaf
- 1/2 teaspoon sage
- Salt and pepper to taste
Melt the butter with the oil in a saucepan or casserole; add sliced onions and stir to coat with butter. Cover pan and cook over moderately low heat for 15 to 20 minutes, stirring occasionally, until onions are tender and translucent. Uncover the pan, raise heat to moderately high, and stir in salt and sugar. Cook for about 30 minutes, stirring frequently, until onions have turned an even, deep golden brown.
Lower heat to moderate, stir in the flour and add a bit more butter if the flour does not absorb into a paste with the onions. Cook slowly, stirring continually, for about 2 minutes to brown the flour lightly. remove from heat.
Pour in about a cup of the hot stock, stirring with a wire whip to blend flour and stock. Add the rest of the stock and the wine, bay leaf and sage, and bring to a simmer. Simmer slowly for 30 to 40 minutes and season to taste with salt and pepper.
To serve with bread and melted cheese, spread 1-inch-thick slices of hearty French bread with olive oil and bake in a 325 degree oven for 15 to 20 minutes, turning once, until lightly browned. Pour hot soup into individual over-safe bowls, add a slice of bread and top with a slice of Swiss cheese. Place soup bowls on a baking sheet and place in a 350 degree oven for 10 to 15 minutes or until cheese has melted.