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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

French Onion Soup Recipe

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This recipe for French Onion Soup is from A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 stick butter
1 T olive oil
8 cups thinly sliced onions
1/2 t salt
1/2 t sugar
1 T flour
8 cups beef stock
1/4 cup Cognac, or other good brandy
1 cup dry white wine
8 (1/2 inch) thick slices of French bread, toasted
3/4 lb. Coarsely grated Gruyère

Directions:
Directions:
Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions, cover and cook slowly until tender and translucent, about 10 minutes. 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, 25-30 minutes.

Sprinkle the flour and cook slowly, stirring for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock, Cognacc, and wine. Cover loosely, and simmer very slowly 1-1/2 hours, adding a little water if the liquid reduces too much. Taste for seasoning.

Divide the soup among 4 ovenproof bowls. Arrange toast on top of soup and sprinkle generously with grated cheese. 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.

Serve immediately

Number Of Servings:
Number Of Servings:
4

 

 

 

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