Onion Soup for the Ages

Name: Onion Soup for the Ages
Ingredients: Adapted, reasonably significantly, from Julia Child’s Mastering the Art of French Cooking; Makes 6-8 appetizer portions; 4 lbs. yellow onions, sliced; 2 T. butter; 2 T. vegetable oil (I use canola); 3 T. flour; 1 cup dry white wine or vermouth; 2 quarts high-quality pork stock (Okay, you can use beef or chicken. If you must.); ¼ c. brandy or cognac; salt; ground black pepper; sugar; balsamic vinegar; Slices of crusty bread, dried out in a slow oven; Clove of garlic; Swiss, Gruyère, or Comté cheese

Onion Soup for the Ages was pinched from <a href="http://starvingofftheland.com/2012/12/onion-soup-with-authority/" target="_blank">starvingofftheland.com.</a>

INGREDIENTS

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Adapted, reasonably significantly, from Julia Child’s Mastering the Art of French Cooking

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Makes 6-8 appetizer portions

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4 lbs. yellow onions, sliced

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2 T. butter

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2 T. vegetable oil (I use canola)

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3 T. flour

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1 cup dry white wine or vermouth

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2 quarts high-quality pork stock (Okay, you can use beef or chicken. If you must.)

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¼ c. brandy or cognac

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salt

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ground black pepper

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sugar

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balsamic vinegar

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Slices of crusty bread, dried out in a slow oven

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Clove of garlic

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Swiss, Gruyère, or Comté cheese

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