A warm and luxuriant, comforting and delicious ‘winter’ lunch or dinner soup. Easy to prepare. The most time consuming part is thinly slicing the onions. Serve topped with melting cheese and a salad on the side. This will certainly fill you up and ‘warm’ you up!
4 -6 servings:
6 tablespoons butter
2 tablespoons vegetable or olive oil
10 cups very thinly sliced yellow onions (about 3 pounds)
1 teaspoon salt
2 teaspoons sugar
1 tablespoons flour
8 cups beef broth (I recommend Swanson’s)
1/2 cup brandy or Cognac
1 cup white wine
8 1/2" thick slices French Bread, toasted
1 pound coarsely grated Gruyere cheese
1. Heat a large, heavy saucepan or Dutch oven over moderate heat with the butter and oil.
2. When butter has melted, stir in the sliced onions, toss with the melted butter and oil, cover and cook slowly until tender and translucent, about 10 minutes.
3. Stir in the salt and sugar. Increase the heat to medium high and let the onions brown, stirring frequently and scraping up any browned onion bit on the bottom of the pan. Cook until they are a dark walnut color, about 20-25 minutes.
4. Sprinkle the flour over the onions and cook slowly, stirring, for another 2-3 minutes.
5. Slowly whisk and stir in the beef broth. then stir in the brandy and Cognac. Bring to a simmer and cook slowly, stirring occasionally, 1 1/2 hours. Then taste for seasoning. Remove from heat.
6. At this point the soup could be cooled and refrigerated overnight before proceeding or you could proceed if serving now.
7. Divide the soup among 4 ovenproof bowls or 1 large ovenproof soup serving bowl. Arrange the toasted French bread slices on top and sprinkle Gruyere cheese evenly over the top. Place on a baking sheet and place under a preheated broiler (about 6" from heat source) until cheese melts and forms a crust over the top of the bowl or bowls. Carefully remove from oven and serve.
*Soup could be made, cooled and frozen in plastic containers. To serve, defrost completely and proceed from step 7.