Julia French Onion Soup 🧅

Ingrediënten

3 Tablespoons butter

1 Tablespoon olive oil

5 cups thinly sliced yellow onions

1 teaspoon salt

1/4 teaspoon sugar (to help carmelize the onions)

3 Tablespoons flour

8 cups beef stock, at a boil

1/2 cup dry white wine (like extra dry vermouth)

Salt and pepper to taste

3 Tablespoons cognac

Garnish: 6-8 croutes of hard toasted French bread rounds; 1-2 cups grated Swiss or Parmesan cheese (*Note: I used gruyere instead*) (I use a Microplane coarse grater)

Instructies

Melt the butter and oil over low heat in a heavy soup pot. Stir in the onions, cover, and sweat until they are tender; this will take about 15 to 25 minutes. Remove the cover, increase heat to medium, and stir in the salt and sugar. Cook 30-40 minutes, stirring often, until the onions have turned an even, very deep, golden brown. Sprinkle in the flour; cook and stir for 3 to 5 minutes.

Off the heat, whisk in the boiling stock. Add the wine. Season to taste. Place the pot back on the heat, bring to a simmer. Continue to simmer, partially covered, for 40-60 minutes or more, skim foam from surface as it appears. Taste and correct seasonings. At this point you may set it aside, uncovered, until you are ready to serve.

When ready to serve, with the soup at a simmer, stir in the cognac. Place a piece of toasted (sturdy) bread on hot soup (in individual oven proof bowls), sprinkle generously with grated cheese and place under broiler until melted and bubbly.