CHEF GAETAN'S SOUPE A L"OIGNON

prep time:: 20 min
total time:: 0 APROX 3 HOURS

“ONION SOUP”

ingredients

3 TABLESPOONS BUTTER
1 TABLESPOON VEGETABLE OIL
4 LARGE ONIONS, THINLY SLICED
(THE “CHEF” PREFERS BERMUDA ONIONS)
1 1/2 TEASPOONS SALT
1/2 TEASPOON GRANULATED SUGAR
1/8 TEASPOON GROUND PEPPER
3 TABLESPPONS ALL PURPOSE FLOUR
6 1/2 CANS BEEF BROTH (10 1/2 OZ CANS)
1/2 CUP DRY WHITE WINE
4 TABLESPOONS BRANDY
2 1/2 CUPS GRATED GRUYERE (OR SWISS) CHEESE

directions

IN A HEAVY 4-6 QUART RANGETOP TO OVEN POT HAET BUTTER AND OIL OVER MODERATE HEAT. WHEN BUTTER IS MELTED, STIR IN THE ONIONS. COVER AND COOK 15 MINUTES, UNTIL ONIONS ARE COMPLETELY WILTED. UNCOVER POT, STIR IN THE SALT, SUGAR AND PEPPER. INCREASE HAET TO MODERATELY HIGH. COOK 30 TO 40 MINUTES. STIRRING EVERY 2 TO 3 MINS AND SCRAPPING BOTTOM OF POT, UNTIL ONIONS ARE A DEEP NUTTY BROWN. SPRINKLE BROWED ONIONS WITH FLOUR, AND STIR IN. SLOWLY POUR IN 2 CANS OF THE BROTH, STIRRING CONSTANTLT TO ENSURE SMOOTHNESS. WHEN WELL BLENDED, ADD REMAINING BROTH AND THE WINE. PARTIALLY COVER POT AND IMMER OVER MODERATELY LOW HEAT FOR 1 1/2 HOURS. HEAT OVEN TO 375° STIR THE BRANDY INTO THE SOUP. ARRANGE CROUTES IN A SINGLE LAYER COVERING TOP OF SOUP, AND SPRINKLE WITH THE CHEESE. BAKE 20 MINS AND THEN BROIL FOR 3 TO 5 MINUTES, UNTIL CHEESE IS SLIGHTLY BROWN.

notes

THE CROUTES 6-8 SLICES FRENCH BREAD (2 1/2 X 2" THICK) 1 TBS VEG. OIL. 1 GARLIC CLOVE CUT IN HALF-PREHEAT TO 350° PUT BREAD SLICES ON BAKING PAN. BAKE 10 MINS- TURNING ONCE - UNTIL BREAD IS DRY NOT BROWN. BRUSH WITH OIL/GARLIC. BAKE 3 MINS LONGER.

Source: UNCLE ANDY & AUNT ALICE