Source: Mastering the Art of French Cooking Vol. 1 by Julia Child
Makes 6 servings.
Preparation time: 2:30 hours
Tips: Traditional "Anniversary" meal. Serve with Caesar Salad.
Onion Soup - French Style
Ingredients
Preparation
1 1/2 pounds yellow onions (about 5 cups), thinly sliced
3 tablespoons butter
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon sugar, see note (1)
3 tablespoons flour
2 quarts boiling brown stock, canned beef bouillon, see note (2)
1/2 cup dry white wine or dry white vermouth
salt and pepper to taste.
3 tablespoons cognac
2 ounces Swiss cheese, in very thin slivers
6 to 12 hard toasted french bread, (see directions)
1 1/2 cups grated Swiss or Swiss and Parmesan
1 tablespoon olive oil or melted butter
1. In a large heavy saucepan place butter, oil and onions. Cook slowly covered for 15 minutes.
2. Uncover, increase heat to moderate. Stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep golden brown.
3. Sprinkle in the flour and stir for 3 minutes.
4. Off heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially cover for 30 minutes to 40 minutes or more, skimming occasionally. Correct seasoning. You may at this point set aside uncovered until ready to serve, then reheat.
5. To make hard toasted french bread: Day old french bread, cut rounds about 1 to 1.5-inch thick, place in 325 F degree oven for about 1/2 hour. Turn frequently for even drying. Toast should be dry and golden.
About 30 minutes before serving:
6. Preheat oven to 325 F degrees. Bring soup to a boil. Add the cognac. Pour soup into oven proof soup pots. Stir in the slivered cheese. Float the rounds of toast on top of the soup, and spread the grated cheese over it. Sprinkle with oil or melted butter. Bake for 20 minutes in the oven, then set for a minute or two under a preheated broiler to brown the top lightly. This may not be necessary if cheese has already melted during baking. If broiler is used, make sure soup bowl are broiler safe! . Serve immediately.
NOTE: 1) Sugar helps the onions to brown
2) If canned bouillon is too salty, use 1 quart water, plus 1 quart of stock or bouillon instead.
