Cristina Cooks: French Onion Soup
• 1 ½ lbs. or about 5 cups of thinly sliced yellow onions
• 3 T butter • 1 T vegetable oil • A heavy-bottomed, 4 quart covered saucepan • 1 tsp. salt • ¼ tsp. sugar • 3 T flour • 2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quart of stock or bouillon. • ½ cup dry white vermouth • Salt and pepper to taste • 3 T cognac • Rounds of hard-toasted French bread (see recipe following) • 1 cup Swiss & ¼ cup Parmesan cheese
Croutes — Hard-Toasted French Bread:
• 12 to 16 slices of French bread cut ¾ to 1 inch thick • Olive oil or beef drippings • A cut clove of garlic
1. Cook the onions slowly with the butter and oil in a covered saucepan for 15 minutes. 2. Uncover, raise heat to moderate and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep golden brown. Sprinkle in the flour and stir for 3 minutes. 3. Off heat, blend in the beef stock. Add the wine and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning. 4. Set aside uncovered until ready to serve. Then reheat to the simmer. 5. Pour into a soup tureen, top with rounds of bread and cheese.
1. Place the bread in one layer in a roasting pan and bake in a preheated 325-degree oven for about half an hour, until it is thoroughly dried out and lightly browned. 2. Halfway through the baking, each side may be basted with a teaspoon of olive oil or beef drippings; and after baking, each piece may be rubbed with cut garlic.
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