French Onion Soup

By keledru

Ingredients

• 6 tbsp unsalted butter
• 2-1/2 lbs yellow onions, thinly sliced
• 1/2 tsp salt
• 4 tbsp flour
• 10 cans (14-oz each) beef broth (or3 (49 oz size)
• 2 cups dry white wine, or dry white French vermouth
• 1/2 cup Cognac or other good brandy (optional)
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• 4 ounces Swiss Gruyere Cheese, finely grated
• Hard-toasted French bread slices

Preparation

Step 1

Melt butter in large stockpot over moderate heat and add the onion, separating the rings with a fork. Cover pan and cook slowly until tender and translucent, about 10 minutres. Add salt, raise heat to moderately high and cook until the onions become soft and golden brown, about 20 minutes more. Sprinkle the flour over the onions and let it cook several minutes, stirring frequently for 3-4 minutes more.

Meanwhile heat the broth. Whisk 2-3 cups. of the hot stock into the onions, then add remaining stock and stir. Bring the mixture to a simmer, add the wine and Cognac Cover loosely and simmer slowly for 45-60 minutes. Correct seasoning, adding pepper and cayenne.

While soup is simmering, cut bread into 3/4-inch slices. Brush each side with oilive oil and dry in low oven-300 degrees-until crisp and lightly toasted. Turn slices once during this time and do not allow them to get too dark. (All this preparation can be done ahead of tine),

To assemble and serve: Preheat oven to 425 degrees. Choose ovenproof casserole or individual bowls. Set oven rack in the lower middle level. Line bottom of bowls with slices of toasted bread and sprinkle with finely grated cheese. Pour in the soup mixture and cover with more bread and more cheese. Place in the oven to melt cheese and brown the top lightly. Serve immediately, with a dry white wine, or a light red such as a Beaujolais.