Ingredients
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3 tablespoons unsalted butter
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1 tablespoon olive oil
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3 large yellow onions (about 1.5 pounds), peeled and thinly sliced
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1 teaspoon kosher salt
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1/4 teaspoon sugar, helps onions to brown
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2 quarts (8 cups) beef stock
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1/2 cup dry white wine
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3 tablespoons Cognac or dry sherry
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1 tablespoon flour
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8-12 rounds of French bread (about 8 inches round baquette)
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1 ½ cups grated Gruyère cheese
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salt and pepper, to taste
Directions
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1
Done
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Melt butter and olive oil in a heavy Dutch oven over medium heat. |
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2
Done
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Add onions and good pinch of salt and the sugar, stir and cover, letting onions soften for 5 minutes. |
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3
Done
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Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 40-50 minutes. |
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4
Done
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In a separate saucepan bring the 2 quarts of broth to a boil, and then lower to a simmer. |
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5
Done
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After the onions are caramelized, add the wine and liquor to onions, and allow mixture to come to boil. |
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6
Done
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Lower heat, sprinkle in the flour, stir and let thicken for a minute or two. |
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7
Done
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Remove from heat and add warm broth, a good pinch of salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste. |
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8
Done
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to finishHeat the broiler, and arrange individual ovenproof bowls on a baking sheet. |
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9
Done
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Ladle soup into bowls and cover top with bread slices. Sprinkle each generously with Gruyère. |
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10
Done
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Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately. |
