French Onion Soup

This Parisian classic is given extra punch with a few spoonfuls of brandy

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell

Review now

Ingredients

2 tbsp butter		2 tbsp all-purpose flour
1 tbsp vegetable oil		6 cups hot beef stock
1 1/2 lb (675 g) onions, thinly sliced		1/4 cup brandy
1 tsp sugar		1 garlic clove, cut in half
Salt and freshly ground pepper		4 slices French baguette, about 3/4 in (2 cm) thick, toasted
1/2 cup dry red wine		1/2 cup Gruyere or Emmenthal cheese, grated

Prep: 10 min Total: 30 min (Quick)

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

1
Melt the butter with the oil in a large, heavy saucepan over low heat. Stir in the onions and sugar, and season with salt and pepper. Press a round of wax paper over the surface. Cook for 40 minutes, uncovering and stirring occasionally, until the onions are a rich, dark brown. Watch carefully to avoid scorching.
2
Remove the wax paper and stir in the wine. Increase the heat to medium and boil, stirring often, for 5 minutes, or until the wine reduces to a glaze. Sprinkle in the flour and cook, stirring often, for 2 minutes. Stir in the stock and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes. Stir in the brandy and season to taste.
3
Meanwhile, place the broiler rack 8in (20cm) from the heat, and preheat the broiler. Divide the soup among 4 flameproof bowls. Rub the garlic clove over the toast and place 1 slice in each bowl. Sprinkle with the cheese and broil for 2–3 minutes, or until the cheese is bubbling and golden. Serve at once.

Chime In