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French Onion Soup

 

The onions for a great onion soup need long slow cooking in the butter and oil and then a long simmer in stock for them to obtain the deep, rich favor characterizes French onion soup.  This recipe takes some time but it is worth it.  Do it when you’re home for the day -the house will smell wonderful.

Serves 6-8

The Recipe:
5 cups or about 10 yellow onions, sliced thin
3 Tbsp butter
1 Tbsp oil
1 tsp salt
¼ tsp sugar (helps the onions to brown)

Cook the onions slowly with the butter and oil in a covered saucepan for 15 minutes. Uncover, raise the heat to moderate and stir in the salt and sugar. Cook for 30-40 minutes stirring frequently until the onions have turned and even, deep, golden brown.

3 Tbsp all-purpose flour
8 cups beef stock boiling
½ cup dry white wine
Salt and Pepper
Rounds of French bread lightly toasted
2 cups grated Swiss or Gruyere cheese

Sprinkle in the flour and stir for 3 minutes. Off heat stir in the boiling liquid and the wine. Season to taste. Simmer partially covered for 30 – 40 minutes more. You can prepare this ahead of time and reheat it. Just before serving ladle into an ovenproof bowl and put one of the rounds of bread on top sprinkle with cheese and place on a cookie sheet in a 350 degree oven or under a hot broiler for 5 minutes. Serve with a salad and a crusty loaf of bread and your nice cold Chardonnay.

The Wine
Serve with a white or red burgundy



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