Recipe courtesy of Gourmet Magazine
Total:
1 hr 45 min
Active:
15 min
Level:
None

Ingredients

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.

IDEAS YOU'LL LOVE

Soupe A l'Oignon Gratinee (French Onion Soup)

Soupe a L'Oignon au Fromage (French Onion Soup)

Recipe courtesy of Gourmet Magazine

Fritatten Soupe

Recipe courtesy of Rachael Ray

Soupe au Pistou

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Soupe aux Pois

Recipe courtesy of Laura Calder

Soupe au Pistou

Soupe au Pistou

Recipe courtesy of Curtis Aikens

La Soupe du Cinq Mai

Recipe courtesy of Diana Davis

Asian Soupe de Poissin with Saffron-Garlic Foam

Recipe courtesy of Ming Tsai

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking