Soupe A L'Oignon
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
47
Sourness
39
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
6 cups
Yellow Onion (thinly sliced)4 tbsps
Butter1 tbsp
Oil1
Salt3 tbsps
Flour1 cup
White Wine (dry)3 tbsps
CognacDirections:
1
Cook the onions slowly with the butter and oil in a heavy-bottomed, 4-quart covered saucepan for 15 minutes
2
Uncover, raise heat to moderate, and stir in the salt and sugar
3
Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown
4
Sprinkle in the flour and stir for 3 minutes
5
Off heat, blend in the boiling beef stock
6
Add the wine, and season to taste
7
Simmer partially covered for 30 to 40 minutes or more, skimming occasionally
8
Correct seasoning
9
Set aside uncovered until ready to serve
10
Then reheat to the simmer
11
Just before serving, stir in the cognac
12
Pour into a soup tureen or soup cups over the rounds of bread, and pass the cheese separately