French Onion Soup
Serves: 3
Lacy Volkman
1 January 1970
Based on User reviews:
42
Spice
54
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tbsp
Olive Oil1 tsp
Salt1 tsp
Sugar1 tbsp
Flour1 cup
White Wine (dry)1360 g
Gruyere (coarsely grated)Directions:
1
Heat a heavy saucepan over moderate heat with the butter and oil
2
When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes
3
Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes
4
Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes
5
Remove from heat, let cool a moment, then whisk in 2 cups of hot stock
6
When well blended, bring to the simmer, adding the rest of the stock, Cognac, and wine
7
Cover loosely, and simmer very slowly 1 1/2 hours, adding a little water if the liquid reduces too much
8
Taste for seasoning Divide the soup among 4 ovenproof bowls
9
Arrange toast on top of soup and sprinkle generously with grated cheese
10
Place bowls on a cookie sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls
11
Serve immediately