Yield: 6 servings
|1½ pounds||Yellow Onions, thinly sliced|
|\N \N||(about 5 cups)|
|8 cups||Boiling Brown Stock|
|½ cup||Dry White Wine or Vermouth|
|\N \N||Rounds of Hard Toasted Bread|
|2 cups||Swiss Cheese, grated|
1) Cook the onions slowly with the butter and oil in a covered saucepan
for 15 minutes.
2) Uncover, raise the heat to moderate and stir in the salt and sugar.
Cook for 30 to 40 minutes stirring frequently until the onions have turned and even, deep golden brown.
3) Sprinkle in the flour and stir 3 minutes.
4) Off heat, blend in the boiling liquid. Note that instead of brown stock
you may use canned beef bouillon (same quantity). Or, and equal part of
boiling water plus stock or bouillon.
5) Add the wine and season to taste. Simmer partially covered for 30 to 40
minutes or more, skimming occasionally. Correct Seasoning.
6) Set aside uncovered until ready to serve, then reheat to simmer.
7) Just before serving, stir in the cognac. Pour into french onion soup
bowls over the rounds of bread. Cover with cheese. Bake at 350 F until
Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120