French Onion Soup
Use an eight quart pan. I like an enameled Dutch oven.
French Onion Soup - Cold Cellar Cooking
- 3 pounds yellow onion
- 1/4 cup butter
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon sugar
- 2 quarts stock chicken, beef or vegetable
- 3/4 cup white wine optional, use an equal amount of stock if you skip wine
- 1/4 cup all purpose flour
- bread sliced 1/4" thick, toasted. Baguette or rye are nice
- 2 cups cheese Grueyere, Parmesan and Provolone work well
- Remove the top (stem) and bottom (root) of the onions and peel. Slice top to bottom to cut the onion into 1/4" slivers.
- Melt the butter into the olive oil in the pan. Add the onions and stir until they are coated with butter and oil. Cover pan and cook on low for 15 minutes.
- Add salt, pepper and sugar to the onions and stir. Turn the heat up to medium and cook uncovered for 30-45 minutes or until the onions are caramelized.
- Heat the stock to simmering.
- Add the flour to the onions and stir for five minutes. This removes the flavor of the flour.
- Add broth and wine and stir.
- Ladle into oven-safe bowls. Place a slice of toasted baguette or bread on top, then add the cheese.
- Broil for 2-3 minutes, until the cheese is browned.