French Onion Soup
This is a very earthy and savory soup that is so good with a few friends, by yourself or with a group of people to impress. It’s a good addition to every cooks repetoire.
Author: Martha Stewart
Recipe type: Soups
- 10 tbsp unsalted butter (plus 6 tbsp melted)
- 5 pounds onions, cut into thick slices
- 2 tsp sugar
- 2 tbsp all-purpose flour
- 3½ qts beef stock (low sodium)
- 1 cup dry white wine
- 6 tbsp cognac
- Salt & pepper to taste
- 1 long baguette cut into 32 rounds (1/4 inch slices)
- 12 oz Gruyere cheese, grated
- Melt 10 tablespons butter in heavy-bottomed pot over medium-high heat.
- Add onions and sprinkle with sugar. Cook onions, stirring occassionally until translucent, 25-30 minutes.
- Reduce heat and continue to cook onions, stirring frequently until caramelized and deep brown (about 1 hour but onions may brown quickly so don’t go anywhere).
- Sprinkle flour over onions; stir. Stir in stock, wine, and cognac; brint to a simmer over medium heat.
- Cook, partially covered, until heated through, 20 to 25 minutes.
- Add salt and pepper.
- Preheat broiler. Broil bread, turning once, until lightly toasted. Brush both sides with remaining butter.
- Divide soup among flameproof bowls.
- Place 2 slices of bread in each bowl and sprinkle with ¼ cup cheese. Broil until cheese is melted and brown around the edges