Food Network: Soupe A l'Oignon

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Soupe A l'Oignon
Recipe courtesy of Gourmet Magazine

Ingredients
6 cups of thinly sliced yellow onions
4 tablespoons butter
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon sugar (helps the onions to brown)
3 tablespoons flour
2 quarts boiling beef stock
1/2 cup dry white wine or dry white vermouth
Salt and pepper to taste
3 tablespoons cognac
Rounds of hard-toasted French bread

1 to 2 cups grated Swiss, Gruyere, or Parmesan cheese

Directions
Cook the onions slowly with the butter and oil in a
heavy-bottomed, 4-quart covered saucepan for 15 minutes. Uncover, raise heat to
moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring
frequently, until the onions have turned an even, deep, golden brown. Sprinkle in
the flour and stir for 3 minutes. Off heat, blend in the boiling beef stock. Add
the wine, and season to taste. Simmer partially covered for 30 to 40 minutes or
more, skimming occasionally. Correct seasoning. Set aside uncovered until ready
to serve. Then reheat to the simmer. Just before serving, stir in the cognac.
Pour into a soup tureen or soup cups over the rounds of bread, and pass the cheese
separately.