Onion Soup
Photo © Deb Perelman
- 1 1/2 pounds or about 5 cups of thinly sliced yellow onions
- 3 tablespoons butter
- 1 tablespoon oil
- A heavy-bottomed 4-quart covered saucepan
- 1 teaspoon salt
- 1/4 teaspoon sugar (helps the onions to brown)
- 3 tablespoons flour
- 2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quart of stock or bouillon
- 1/2 cup dry white wine or dry white vermouth
- Salt and pepper to taste
- 3 tablespoons cognac
- Rounds of hard-toasted French bread
- 1 to 2 cups grated Swiss or Parmesan cheese
- Produce
- Yellow onions (1 1/2 pounds)
- Canned Goods
- Stock, brown (2 quarts)
- Cooking & Baking
- Flour (3 tablespoons)
- Oil (1 tablespoon)
- Salt (1 teaspoon)
- Salt and pepper (1)
- Sugar (1/4 teaspoon)
- Dairy
- Butter (3 tablespoons)
- Swiss or parmesan cheese, grated (1 cups)
- Beer, Wine & Liquor
- Cognac (3 tablespoons)
- White wine or dry white vermouth, dry (1/2 cup)
- Other
- A heavy-bottomed 4-quart covered saucepan
- Rounds of hard-toasted French bread
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published December 12, 2006 (6 years ago).
60 people saved this recipe.
