SOUP A L'OIGNON

SOUP A L'OIGNON image

Yield 8 bowls

Number Of Ingredients 13

6 tbsp. butter
1 tbsp. olive oil
7 medium yellow onion, peele and thinly sliced
1 tsp. sugar
Salt
1 tbsp. sugar
Salt
1 tbsp. flour
8 cups beef stock
2 c. dray white wine
Freshly grounded black pepper
1 bagette
1 lb. gruyere shredded

Steps:

Melt 3 tbsp. of the butter with the olive oil in a large heavy pot over medium -low heat. Add onion, cover, and cook stirring occasionally, until soft and translucent, about 20 mins. increase heat to medium-hugh uncover, add sugar, and season to taste with salt. Continue cooking, stirring frequently, until onions are very soft and a deep golden brown, about 30 mins. 2. Reduce heat to medium, sprinkle in flour, and cook, stirring constantly for 2-3 mins. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 mins. Adjust seasoning to taste 3. Preheat oven to 425. Meanwhile, slice 8 thick slices from the baguette, Butter both sides of bread with remaining 3 tbsp of butter, put on a baking sheet, then toast in the oven, turning once, until golden brown on both sides. 4. Put slice of toast in the bottom of each of eight ovenproof bowls, then fill bowls with onion soup. Sprinkle a thick layer of cheese on top of soup, Set bowls in two baking pans, put in the oven, and bake until cheese has browned and soup is bubbling, 10-15 mins.