Food Network: French Onion Soup

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French Onion Soup
Recipe courtesy Alton Brown

Ingredients
10 sweet onions (like Vidalias) or a combination of
sweet and red onions
3 tablespoons butter
Kosher salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley
1 loaf country style bread
Ground black pepper

Splash Cognac, optional
1 cup grated Fontina or Gruyere cheese

Directions
Trim the ends off each onion then slice from end to
end. Remove peel and finely slice into half moon shapes. Set electric skillet to
300 degrees and add butter. Once butter has melted add a layer of onions and
sprinkle with a little salt. Repeat layering onions and salt until all onions are
in the skillet. Do not try stirring until onions have sweated down for 15 to 20
minutes. After that, stir occasionally until onions are dark mahogany and reduced
to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about
burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a
syrup consistency. Add consume, chicken broth, apple cider and bouquet garni.

Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks.
Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Ladle soup into crocks leaving
one inch to the lip. Place bread round, toasted side down, on top of soup and top
with grated cheese. Broil until cheese is bubbly and golden, 1 to 2
minutes.