Onion Soup

(Soupe a l’Oignon)

Thom Hackett

Original Recipe Source is smittenkitchen.com/2006/12/paris-instead/

Serves: 6

onion soup

If you love onion soup and have never made it at home before, I beg, implore you to do it, just once. You will be sold. Just wait until you taste it; it will put your favorite French restaurant to shame. And while there is some tedium in the beginning with those 40 minute caramelized onions (swoon), that’s it. After that, it takes care of itself.

Ingredients

1½ pounds or about 5 cups of thinly sliced yellow onions
3 tablespoons butter
1 tablespoon oil
A heavy-bottomed 4-quart covered saucepan
1 teaspoon salt
1¼ teaspoon sugar (helps the onions to brown)
3 tablespoons flour
2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quart of stock or bouillon
1½ cup dry white wine or dry white vermouth
Salt and pepper to taste
3 tablespoons cognac
Rounds of hard-toasted French bread
1 to 2 cups grated Swiss or Parmesan cheese, cave-aged gruyere is best and recommend

Cooking Method

Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.

Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.

Sprinkle the flour and stir for three minutes.

Off heat, blend in the boiling liquid. Add the wine and season to taste. Simmer partially covered for 30 to 40 minutes of more, skimming occasionally. Correct seasoning.

Pour into a soup tureen or soup cups. Float the rounds of toast on top of the soup, and spread the grated cheese over it. Sprinkle with the oil or butter. Bake for 20 minutes in the oven, then set for a minute or two under a preheated broiler to brown the top lightly. Serve immediately.

Just before serving, stir in the cognac.

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