Delicious Onion Soup

 FRENCH ONION SOUP –

Based on Julia Child/Jacques Pepin show and Valerie’s wonderful Onion Soup from Le Beaujolais

INGREDIENTS

5 – 6 cups yellow onions, thinly sliced (about 1 1/2 to 2 lbs)

1 - tablespoon cooking oil

2 - tablespoons butter

½ - teaspoon sugar1

1 - teaspoon salt

3 - tablespoons flour

6 - cups beef stock (preferably homemade)

½ cup wine (dry white wine or dry white vermouth)

Salt and pepper

12 - ounces swiss cheese, grated

4 - ounces parmesan cheese, grated

One half raw yellow onion

2 TO 3 - tablespoons cognac

8 - slices French bread (about 1 inch thick)

4 - tablespoons olive oil, for drizzling

1 tbsp/soup serving of port wine

DIRECTIONS

• Place heavy bottom stock pot or dutch over medium-low heat.

• Add 1 Tbs cooking oil, 2Tbs butter to pot.

• Add sliced onions and stir until they are evenly coated with the oil.

• Cover and cook for about 20 minutes until they are very tender and translucent.

• To brown or caramelize the onions turn heat under pot to medium or medium high heat.

• Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.

• Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.

• Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).

• Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.

• Add the rest of the stock, wine to the soup.

• Simmer for 30 minutes.

• To make the "croutes" (toasted bread), heat oven to 325 degrees F.

• Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.

• Cook the croutes for 15 minutes in oven on each side (30 minutes total).

• Check the soup for seasoning and add salt and pepper if needed.

• Transfer to a casserole dish.

• At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.

• Add a few ounces of the swiss cheese directly into the soup and stir.

• Place the toasted bread in a single layer on top of the soup.

• Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.

• Drizzle with a little oil or melted butter.

• Place in a 350 degree oven for about 30 minutes.

• Turn on broiler and brown cheese well.

• Make a hole in the bread and add the port wine

• Let cool for a few minutes.

• Enjoy!!