French Onion Soup
Ingredients
- 1/2 stick unsalted butter
- 1 tablespoon olive oil
- 8 cups thinly sliced onions (about 2-1/2 pounds, 2 large white, 2 medium yellow, 1 large red)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon flour
- 8 cups homemade beef stock or store-bought
- 1 tablespoon Cognac or dry sherry optional
- 8 slices French baguette about 1/2 inch thick
- 4 oz Gruyere cheese grated
Instructions
- Melt butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 30-45 minutes. Reduce heat if onions start to burn.
- Stir in flour and cook for 1 minute.
- Gradually whisk in beef stock and bring to a simmer. Season with salt and pepper. Simmer for 30 minutes.
- Preheat broiler. Place baguette slices on a baking sheet and broil until lightly toasted.
- Ladle soup into oven-safe bowls. Top each bowl with a toasted baguette slice and sprinkle generously with Gruyere cheese.
- Broil until cheese is melted and bubbly, about 2-3 minutes. Watch carefully to prevent burning.
