Soupe A l'Oignon

Total Time:
1 hr 45 min
Prep:
15 min
Cook:
1 hr 30 min
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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    FNK_GrasshopperPie_H

    Not what you're looking for? Try:

    Grasshopper Pie

    Recipe courtesy of Food Network Kitchen