Onion Soup

Ingredients

• 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 (I often use Gruyere) or a mixture of Swiss and Parmesan cheese
• 1 tablespoon butter, melted
• 12 to 16 1-inch thick rounds French bread, toasted until hard

Instructions

• Melt the butter and oil together in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat.

• Add the onions, toss to coat them in oil and cover the pot.

• Reduce the heat to real low and let them slowly steep for 15 minutes.

• After 15 minutes, uncover the pot, raise the heat slightly and stir in the salt and sugar.

• Cook onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown.

• After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes.

• Add the wine in full, then stock, a little at a time, stirring between additions.

• Season to taste with salt and pepper.

• Bring to a simmer and simmer partially covered for 30 to 40 more minutes, skimming if needed.

• Correct seasonings if needed but go easy on the salt as the cheese will add a bit more saltiness and I often accidentally overdo it.

• Stir in the cognac, if using.

• Set aside until needed.

• Preheat oven to 325.

• Arrange six ovenproof soup bowls or crocks on a large, foil-lined baking sheet.

• Bring the soup back to a boil and divide among six bowls.

• To each bowl, add 1/2 teaspoon grated raw onion and a tablespoon of grated cheese.

• Stir to combine.

• Dab your croutons with a tiny bit of butter and float a few on top of your soup bowls, attempting to cover it.

• Mound grated cheese on top of it; how much you use will be up to you.

• Bake soups on tray for 20 minutes, then preheat broiler.

• Finish for a minute or two under the broiler to brown the top lightly.

• Grab pot holders, and serve immediately.