French Onion Soup
3 tbsp olive oil
3 lbs. yellow onions
2 tbsp butter
2 tbsp AP flour
1/2 cup Madeira wine
2 quarts beef stock
4 cups water
1-2 shots of Cognac (I use Hennessy)
salt and pepper to taste
1 lb grated cheese (swiss if on a budget, gruyere if not)
Heat oil in a dutch oven reserving 1 tbsp. on medium heat.
Peel and slice onions as thinly as possible. Pour remaining oil over them and toss.
Put onions in dutch oven and begin to saute. Add a tablespoon of salt gradually while stirring. Add a teaspoon of pepper as you salt. After they become translucent, turn heat down and continue to brown while constantly stirring. To properly brown the onions, it will take from an hour and a 15 minutes to an hour and 45 minutes, they need to be really, really brown. When you think the onions are as brown as they will be, add butter and flour. Stir well and when you have a nice brown bunch of onions, deglaze with Madeira wine. (Some like to use sherry, I prefer Madeira)
Add beef stock and water, raise heat to medium and bring to a boil, then reduce and simmer for 45 minutes. Add a shot or two of cognac when you reduce the heat. (the cognac gives this a lot of flavor, you might want to taste and see if one shot does you, I prefer 2).
Slice baguette into 3/4 inch slices and put under broiler under broiler until golden brown, then flip.
Place 2 slices of toasted baguette in a crock, ladle in soup.
Cover with cheese and broil until golden. (I add a little shake of Parmesan)
Enjoy, if done right, it will be the best you ever had. It is time consuming and that is why it costs so much at a restaurant!
Pairs Well With
This is the best recipe for a rich, robust French Onion Soup.
Submitted by: "Bob Municchi"