Onion Soup

By mplsjess

Ingredients

• 1 1/2 pounds or about 5 cups of thinly sliced yellow onions (Deb note: I find even 6-7 cups is never too much)
• 3 tablespoons butter
• 1 tablespoon oil
• A heavy-bottomed 4-quart covered saucepan
• 1 teaspoon salt
• 1/4 teaspoon sugar (helps the onions to brown)
• 3 tablespoons flour
• 2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quart of stock or bouillon
• 1/2 cup dry white wine or dry white vermouth
• Salt and pepper to taste
• 3 tablespoons cognac
• Rounds of hard-toasted French bread (see following recipe)
• 1 to 2 cups grated Swiss or Parmesan cheese (Deb note: I always use cave-aged gruyere)

Preparation

Step 1

Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.

Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.

Sprinkle the flour and stir for three minutes.

Off heat, blend in the boiling liquid. Add the wine and season to taste. Simmer partially covered for 30 to 40 minutes of more, skimming occasionally. Correct seasoning.

(*) Set aside uncovered until ready to serve. Then reheat to the simmer.

Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over the round of bread and pass the cheese separately.