French Onion Soup

This may have been one of the most exciting moment of my newly inspired cooking career. It took time, yes, but boy was it worth it! French Onion Soup is one of my all-time favorites, so knowing I can cook it in my home, was a wonderful day indeed! I hope you enjoy this rendition of FOS as much as I do.

SERVES 6 - 8

Ingredients:

• 1.5 lbs, or about 5 cups of thinly sliced yellow onions
• 3 tbsp butter
• 1 tbsp oil
• A heavy-bottomed, 4-quart covered saucepan
• 1 tsp salt
• 1/2 tsp sugar
• 3 tbsp flour
• 2 quarts boiling brown stock (beef)
• 1/2 cup dry white wine
• Salt and pepper to taste
• 3 tbsp cognac
• 12 to 16 slices of French bread cut 3/4 to 1 inch thick
• 1 to 2 cups grated Swiss or Parmesan cheese

Directions:

1. Cook the onions slowly with the butter and oil in the covered sauce pan 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.

3. Sprinkle in the flour and stir for 3 minutes.

4. Off heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning.

5. Place the bread in one layer in a roasting pan and bake in a preheated 325-degree oven for about half an hour. You can drizzle olive oil over the bread. 

6. Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over the rounds of bread, sprinkle with a little (or a lot) of cheese and broil the soup for 5 to 10 minutes, until the cheese has melted.

Serve and enjoy!