French Onion Soup
Photo © Deb Perelman
- 1 1/2 pounds (680 grams or 24 ounces or about 5 cups) thinly sliced yellow onions
- 3 tablespoons (42 grams or 1 1/2 ounces) unsalted butter
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 grams) table salt, plus additional to taste
- 1/4 teaspoon (1 gram) granulated sugar (helps the onions to brown)
- 3 tablespoons (24 grams or 7/8 ounce) all-purpose flour
- 2 quarts (8 cups or 1.9 liters) beef or other brown stock
- 1/2 cup (118 ml) dry white wine or dry white vermouth
- Freshly ground black pepper
- 3 tablespoons (45 ml) cognac or brandy (optional)
- 1 tablespoon grated raw onion
- 1 to 2 cups (to taste) grated Swiss or a mixture of Swiss and Parmesan cheese
- 1 tablespoon butter, melted
- 12 to 16 1-inch thick rounds French bread, toasted until hard
- Produce
- Onion, raw (1 tablespoon)
- Yellow onions (1 1/2 pounds)
- Canned Goods
- Beef or other brown stock (2 quarts)
- Cooking & Baking
- All-purpose flour (3 tablespoons)
- Black pepper, Freshly ground (1)
- Granulated sugar (1/4 teaspoon)
- Olive oil (1 tablespoon)
- Table salt (1 teaspoon)
- Bread & Baked Goods
- 1-inch thick rounds french bread, thick (12)
- Dairy
- Butter, unsalted (3 tablespoons)
- Butter (1 tablespoon)
- Swiss or a mixture of swiss and parmesan cheese, grated (1 cups)
- Beer, Wine & Liquor
- Cognac or brandy (3 tablespoons)
- White wine or dry white vermouth, dry (1/2 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published April 9, 2011 (1 year ago).
1,251 people saved this recipe.
