1 1/2 lb Yellow onions (5 c); thinly
-sliced
3 tb Butter
1 tb Oil
1 ts Salt
1/4 ts Sugar (helps the onions to
-brown)
3 tb Flour
2 qt Brown stock, canned beef
-bouillon; boiling -OR-
1 qt Water; boiling, plus:
1 qt Stock or bouillon
1/2 c Dry white wine or dry white
-vermouth
Salt and pepper; to taste
3 tb Cognac
French bread rounds;
-hard-toasted
1 c Swiss or parmesan cheese;
-grated
The onions for an onion soup need a long, slow cooking in butter and
oil, then a long, slow simmering in stock for them to develop the
deep, rich flavor which characterizes a perfect brew. You should
therefore count on 2-1/2 hours at least from start to finish. Though
the preliminary cooking in butter requires some watching, the actual
simmering can proceed almost unattended.
Cook the onions slowly with the butter and oil in the covered
saucepan for 15 minutes.
Uncover, raise 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 30 to 40 minutes or more, skimming
occasionally. Correct seasoning.
(*) Set aside uncovered until ready to serve. Then reheat to the
simmer.
Just before serving, stir in the cognac. Pour into a soup tureen or
soup cups over the rounds of bread and pass the cheese separately.
Recipe by Julia Child
Recipe FROM: Mastering the art of French Cooking by Julia Child,
New York, Alfred A. Knopf, 2011
