French Onion Soup
Ingredients
- 1 T butter
- 2 T olive oil
- 2 lb. large yellow onions sliced
- 3 large garlic cloves finely chopped
- 2 T all-purpose flour
- ¾ C dry white wine
- 8 C vegetable bouillon
- 3 T Cognac or brandy
- 6 slices French bread
- 1 C grated Swiss cheese
- salt and pepper
Instructions
- Melt the butter with the oil in a large, heavy pan over medium heat. Add the onions and cook, covered, for 10-12 minutes until they soften, stirring occasionally. Add the garlic and sprinkle with salt and pepper.
- Reduce the heat a little and continue cooking, uncovered, for 30-35 minutes, or until the onions turn a deep, golden brown, stirring from time to time until they start to color, then stirring more frequently and scraping the bottom of the pan as they begin to stick.
- Sprinkle over the flour and stir to blend. Stir in the white wine and bubble for 1 minute. Pour in the bouillon and bring to a boil, scraping the bottom of the pan and stirring to combine well.
- Reduce the heat to low, add the Cognac or brandy, and simmer gently, stirring occasionally, for 45 minutes.
- Toast the bread under a preheated hot broiler on one side. Turn over and top with the cheese, dividing it evenly. Broil until the cheese melts.
- Place a piece of cheese toast in each of the 6 warmed bowls, then ladle the hot soup over. Serve at once.