Real Recipes From Real Home Cooks ®
french onion soup
INGREDIENTS
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Onion Soup [Soupe à l’Oignon]
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Adapted from Mastering the Art of French Cooking;
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1 1/2 pounds (680 grams or 24 ounces or about 5 cups) thinly sliced yellow onions
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3 tablespoons (42 grams or 1 1/2 ounces) unsalted butter
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1 tablespoon (15 ml) olive oil
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1 teaspoon (5 grams) table salt, plus additional to taste
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1/4 teaspoon (1 gram) granulated sugar (helps the onions to brown)
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3 tablespoons (24 grams or 7/8 ounce) all-purpose flour
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2 quarts (8 cups or 1.9 liters) beef or other brown stock*
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1/2 cup (118 ml) dry white wine or dry white vermouth
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Freshly ground black pepper
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3 tablespoons (45 ml) cognac or brandy (optional)
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To finish [Gratinée] (Optional);
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1 tablespoon grated raw onion
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1 to 2 cups (to taste) grated Swiss (I often use Gruyere) or a mixture of Swiss and Parmesan cheese
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1 tablespoon butter, melted
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12 to 16 1-inch thick rounds French bread, toasted until hard
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