French Onion Soup
- 6 Tbs. butter
- 1 Tbs. olive oil
- 7 med. yellow onions sliced thin
- 1 tsp. sugar
- 1 Tbs. flour
- 8 c. beef stock
- 2 c. dry white wine
- black pepper
- 1 baguette
- 1 lb. gruyere or romano cheese grated
melt 1/2 butter with oil in lrg. pot over med-low
add onions, cover, cook 20 min.
increase to med-high, uncover, add sugar,salt to taste
stir to golden brown about 30 min.
reduce to med, sprinkle flour
2-3 min of stirring
add 2 c. stock
add remaining stock and wine, salt pepper to taste
simmer 30 min.
toast thick baguette slices (buttered) at 425
add to bowls, top with cheese, bake 10-15 min.