French Onion Soup

Ingredients

Directions

1. Heat a heavy, oven-safe, stock pot over medium-low heat and add the cooking oil once the pot is hot.
2. Melt the butter into the hot oil.
3. Stir 8 cups of the sliced onions into the oil/butter mix, ensuring they are evenly coated.
4. Cover the stock pot and cook for around 20 minutes checking to make sure they aren’t burning. Onions should be clear and very tender once finished.
5. Turn up the heat to medium-high, and add the sugar and 1 tsp salt.
6. Continue cooking while stirring until onions are thoroughly browned (caramelized).
7. Reduce heat to medium-low and stir in flour.
8. Cook 2-3 minutes until flour forms a thick paste (add more butter if needed).
9. Stir in 1 cup of beef stock, and stir heavily for a couple seconds.
10. Add the rest of the stock, wine, and bay leaf.
11. Bring to a boil, then reduce heat and simmer for 30 minutes.
12. Meanwhile, place remaining 2 cups of onions in a pot with 2 T olive oil and 1 T butter.
13. Stir ensuring they are evenly coated.
14. Cover the pot and cook for around 20 minutes checking to make sure they aren’t burning. Onions should be clear and very tender once finished.
15. Taste soup, and add salt and pepper as needed, then remove the bay leaf.
16. Add cognac.
17. Add a little bit of the Swiss cheese to the soup, preserving most of it for the top.
18. Cover the soup mixture with the bread, forming a single layer bread top.
19. Sprinkle the rest of the Swiss cheese over the top of the bread, forming a thick layer.
20. Drizzle melted butter over the cheese, and place the pot into the oven uncovered.
21. Turn the broiler on and brown the cheese.
22. Remove pot from oven and let stand to cool.
23. Category.
24. Soup.
25. Keywords.
26. Brandy.
27. Swiss Cheese.
28. White Wine.

Category

Keywords