FRENCH ONION SOUP

INGREDIENTS:

2 thinly sliced whole onions

3 tbsp butter

1 tbsp oil

½ tsp salt

½ tsp sugar

Tbsp flour

4 cups hot beef stock

¼ cup cognac or brandy (water if preferred)

1 cup white wine or vermouth (water if preferred)

PREPARATION:

In a large saucepan, slowly sauté the thinly sliced onions in butter and oil for about 30 minutes, or until softened. Stir in salt and sugar; sauté 15 to 20 minutes more over moderate heat, stirring frequently, until golden brown. Sprinkle flour over onions and cook slowly, stirring, for 2 minutes. Off heat, whisk in 2 cups hot beef stock and cognac or brandy. When well blended, stir in the remaining 2 cups beef stock and the cup of white wine or vermouth. Simmer, loosely covered, for 30 minutes.

While onion soup is simmering, line the bottom of a large casserole or individual clay soup crocks with hard-toasted French-bread rounds. Top with thin slices of Swiss cheese. Ladle the hot onion soup over them, float more toast rounds on top, and cover with a layer of grated Swiss or Parmesan cheese. Bake in a 450 degree oven for 20 minutes until cheese is melted and browned.

To make hard-toasted French-bread rounds – Slice small baguette loaf ¼ inch think and dry out for 25 to 30 minutes in a 325 degree oven, until light brown and crisp. You may wish to paint them with olive oil halfway through.

Enjoy real French onion soup