Ingredients
- 1/2 stick butter
- 1 tablespoon olive oil
- 8 cups thinly sliced onions (about 2-1/2 pounds)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon flour
- 8 cups homemade beef stock, or good quality store bought stock
- 1/4 cup Cognac, or other good brandy
- 1 cup dry white wine
- 8 (1/2-inch) thick slices of French bread, toasted
- 3/4 pound coarsely grated Gruyere
Directions
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, Cognac, and wine. 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.
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By Papaver
Frederick, MD
on January 13, 2013
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Wow! This soup is so rich and delicious. I used vidalia and red onions equaling (about 3 lbs. My fiance and his parents loved this. We were trying to find soup as good as the soup we ate while in France and this recipe is it!!!
By dcdwyer_8159181
Virginia Beach, VA
on January 12, 2013
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I made this for a New Years Eve dinner and the guest went wild. Two of them were in Paris recently and said it was as good if not better than what they had over there. I made the soup in the morning and put it in a crockpot on warm until the party that night. All I had to do was fill the bowls, top with the pre-toasted bread, cheese and broil. Very fast!
By Tulls45
Milwaukee, WI
on August 15, 2012
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I've been making this onion soup for over 15 years and it is wonderful! I like to add a red wine (cabernet sauvignon instead of a white wine because I like a heartier flavor. I also add 1 bay leaf and 1/2 tsp. sage. It is a bit time consuming to make, especially cutting and browning the onions, but it is worth it. Bon Appetite!
Read all 27 reviews