Now that we live in Paris, I will also be sharing French recipes. This one is perfect for the freezing winter days.
- 1 1/2 lbs or about 5 cups of thinly sliced yellow onions
- 3 tbs butter
- 1 tbs oil
- 1 tsp salt
- 1/4 tsp sugar
- 3 tbs flour
- 2 quarts brown/beef stock (boiling)
- 1/2 cup dry white wine or dry white vermouth
- 3 tbs Cognac
- Rounds of hard-toasted french bread
- 1-2 cups grated swiss or parmesan cheese
- salt and pepper to taste
- Cook the onions slowly with the butter and the oil in a covered saucepan for 15 minutes.
- Uncover, raise the heat to moderate, and stir in the salt and sugar. Cook for 30 – 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 liquid. Add the wine, and season to taste. Simmer partially covered for 20 to 40 minutes or more, skimming occasionally. Correct the seasoning.
- Just before serving, stir in the Cognac. Pour into soup tureen or soup cups over the rounds of bread.
- Pass the cheese separately.
The Italian touch: cover with smoked provolone and place the bowls under the grill for a few minutes to brown.