French onion soup
By CUISINEIST.com Test Kitchens
French onion soup (Soupe à l’oignon) is an onion and beef broth or a beef stock based soup traditionally served with croutons and cheese as toppings. Although ancient in origin, this dish underwent a resurgence of popularity in the 1960s in the United States due to a greater interest in French cuisine and still going strong today!
1/2 stick butter
1 tablespoon olive oil
5 cups thinly sliced onions (about 1 ½ lbs )
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon flour
6 cups homemade beef stock, or good store bought stock
1 cup Chicken Broth
1/4 cup Whisky or Sherry
1 cup dry white wine
8 (1/2-inch) thick slices of French bread, toasted
3/4 pound coarsely grated Gruyere or other personal favorite
Heat a heavy saucepan over medium heat, melt the butter with oil. When the butter has melted, stir in the onions then cover and cook low and slow until tender and translucent, about 10-12 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 brown color, about 30-40 mins
Now sprinkle in the flour and cook slowly, stirring, for another 3 to7 minutes. Remove from heat, let cool just a moment, whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock, Whiskey, and wine. Cover loosely, and cook low and very slowly 1 1/2 hours. Ad a little water if the liquid reduces too much. Taste and season.
Divide the soup among 3 ovenproof bowls. Arrange toast on top of soup, 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.