Soupe A L'Oignon (onion soup)
joan ganz
beef stock base or can use a chicken stock
ingredients
- 1 1/2 pounds thinly sliced onions
- 1 1/2 oz butter
- 1 tabl olive oil
- 1 tsp salt
- 1/2 tsp sugar (helps the onions to brown)
- 1 1/2 oz flour
- 3 1/2 pts boiling beef stock
- 1/2 pt dry white wine
- salt and pepper to taste
- 3 tab cognac
- 1/4 to 1/2 lb Swiss cheese (grated)or grated Gruye’re cheese
- rounds of hard toastd french breed sliced to 1 inch thick
directions
- 1
Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes on low heat
- 2
Uncover, raise heat to moderat and stir in the salt and sugar. Cook for 30-40 minutes stirring frequently until the onions are a deep golden brown.
- 3
Sprinkle in the flour and sitir for 3 minutes
- 4
Away from heat, blend in the boiling liquid. Add the wine and season to taste. Simmer partially covered for 30-40 minutes skimming occasionally. Leave aside uncovered until ready to serve. Then reheat to simmering point. Just before serving stir in cognac, Pour into a soup tureen or soup cup over toasted french brad. Add cheese over and serve.
Source: Joan Ganz
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