Soupe a l'Oignon Gratinee (French Onion Soup)

Deeply caramelized onions simmered in beef stock, topped with toasted bread and melted Gruyere browned under the broiler.

Ingredients

• 1.5 lb yellow onions, thinly sliced (about 5 cups)
• 3 tbsp butter
• 1 tbsp oil
• 1 tsp salt
• 1/4 tsp sugar
• 3 tbsp flour
• 2 quarts hot beef stock
• 1/2 cup dry white wine or dry vermouth
• 3 tbsp Cognac (optional)

Salt and pepper to taste

• 12 slices of French bread, toasted
• 1.5 cups grated Swiss or Gruyere cheese
• 1 to 2 tbsp grated Parmesan

Directions

1. Cook the onions slowly in the butter and oil in a covered heavy pot for 15 minutes until softened.
2. Uncover, stir in the salt and sugar, and cook over moderate heat 30 to 40 minutes, stirring often, until the onions are deep golden brown.
3. Sprinkle in the flour and cook, stirring, 3 minutes.
4. Off heat, whisk in the hot stock and the wine. Simmer partially covered 30 to 40 minutes; season with salt, pepper, and the Cognac.
5. Ladle the soup into oven-proof bowls and float two slices of toasted bread on each.
6. Top generously with the grated cheese and a little Parmesan.
7. Broil or bake at 425 F until the cheese is bubbling and browned. Serve at once.

Notes

Adapted from Julia Child’s Mastering the Art of French Cooking; the slow caramelization of the onions is the secret.