French Onion Soup

By keledru

Ingredients

• 6 tbsp unsalted butter
• 2-1/2 pounds yellow onions, thinly sliced
• 1/2 tsp salt
• 4 tbsp flour
• 10 cans (14-1/2 oz each) beef broth or (3) 49-1/2 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
• Cayenne pepper, to taste
• 1/4 lb (4 oz) Swiss Gruyere cheese, finely grated
• Hard toasted French bread rounds

Preparation

Step 1

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

Meanwhile heat the broth. Whisk 2 to 3 cups of the broth onto the onions, then add remaining stock and stir. Correct seasoning, adding pepper and cayenne.

While soup is simmering, cut bread into 3/4 inch slices and brush each side with olive oil. Dry in 300 degree oven until crisp and lightly toasted. Turn slices once during this time and do not allow them to get too dark. (all of this preparation can be done ahead of time)

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

If bowls are too shallow for 2 layers, pour soup in bowl first and place toast and cheese on top making one layer of bread.