| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Stick butter |
| 8 |
c |
Thinly sliced onions; (about 2-1/2 pounds) |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Flour |
| 8 |
c |
Homemade beef stock; or good quality store bought stock |
| 1/4 |
c |
Cognac; or other good brandy |
| 1 |
c |
Dry white wine |
| 8 |
|
1/2-inch thick slices of french bread; toasted |
| 3/4 |
lb |
Coarsely grated gruyere |
INSTRUCTIONS
Heat a heavy saucepan over moderate heat with the butter and oil. When the
butter has melted, stir in the onions, cover, and cook slowly until tender
and translucent, about 10 minutes. Blend in the salt and sugar, increase
the heat to medium high, and let the onions brown, stirring frequently
until they are a dark walnut color, 25 to 30 minutes.
Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes.
Remove from heat, let cool a moment, then whisk in 2 cups of hot stock.
When well blended, bring to the simmer, adding the rest of the stock,
water, Cognac, and vermouth. Cover loosely, and simmer very slowly 1 1/2
hours, adding a little water if the liquid reduces too much. Taste for
seasoning
Divide the soup among 4 ovenproof bowls. Arrange toast on top of soup and
sprinkle generously with grated cheese. Place bowls on a cookie sheet and
place under a preheated broiler until cheese melts and forms a crust over
the tops of the bowls. Serve immediately.
Yield: 4 servings
Notes: Recipe adapted from Julia Child, "The Way to Cook"
Recipe by: Cooking Live Show #CL9072
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998
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