Categories
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French Onion Soup |
Tips: Don't try to hurry this soup. The rich
flavor comes from cooking the onions
slowly so that their natural sugar
caramelizes, then adding the well-flavored
stock.
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Prep Time: 5-10 min
Cook Time: 1 hr 40min
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Yield:6
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INGREDIENTS: |
| 1 tbsp |
butter |
|
| 2 tbsp |
olive oil |
|
| 2 lb 4 oz |
large yellow onions, halved and sliced into half-circles |
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| 3 |
large garlic cloves, finely chopped |
|
|
salt and pepper |
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| 2 tbsp |
all-purpose flour |
|
| scant 1 cup |
dry white wine |
|
| 1 3/4 quarts |
beef stock |
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DIRECTIONS:
- Melt the butter with the oil in a large, heavy-bottomed pan over medium heat. Add the onions and cook, covered, for 10-12 minutes, or until they soften, stirring occasionally. Add the garlic and salt and pepper to taste.
- Reduce the heat a little and continue cooking, uncovered, for 30-35 minutes, or until the onions turn a deep, golden brown, stirring from time to time until they start to color.
- Then stirring more frequently and scraping the bottom of the pan as they begin to stick (see Cook's Tip).
- Sprinkle over the flour and stir to blend. Stir in the white wine and bubble for 1 minute. Pour in the stock and bring to a boil, scraping the bottom of the pan and stirring to combine well.
- Reduce the heat to low, add the brandy, and simmer gently, stirring occasionally, for 45 minutes.
- Toast the bread under a preheated hot broiler on one side. Turn over and top with the cheese, dividing it evenly. Broil until the cheese melts.
- Place a piece of cheese toast in each of the 6 warmed bowls, then ladle the hot soup over. Serve at once.
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