French Onion Soup

From Alison True and Rick Mosher

[Ed: This, from mid-January, was a graceful rendition of a French classic, adapted to the constraints of Soup and Bread: grated Gruyere sprinkled over the top rather than broiled to a molten skin.]


1 ½ pounds or about 5 cups sliced yellow onions
3 tablespoons butter
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon sugar
3 tablespoons flour
1 quart chicken stock
1 quart beef stock
1/2 cup dry white wine
salt, pepper to taste
3 tablespoons cognac


Melt butter with oil in heavy bottom pan and cook onions covered slowly for 15 minutes till clear.

Uncover, raise heat to moderate, stir in salt and sugar, and cook 30-40 minutes, stirring occasionally.

Sprinkle in flour and stir in, cooking for three more minutes. Scrape pan.

Off heat add two quarts boiling stock.

Add wine, simmer partly covered 30-40 minutes, skimming occasionally.

Set aside uncovered. To serve reheat to simmer and stir in cognac.

Serve with croutons and grated gruyere.


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