Onion Soup Gratine
- 8 Large yellow onions, sliced
- 4 T. butter
- 1 T olive oil
- 1 t salt
- 1 t sugar
- 1/4 cup sifted all-purpose flour
- 4 cups chicken stock
- 4 cups beef stock
- 1/4 dry Sauterne (or dry white wine)
- 1 1/2 T brandy
- Salt and freshly gournd pepper to taste
- 6 to 8 will-toasted bread slices
- Sliced Gruyere or Emmenthaler cheese
- In a covered saucepan, slowly cook onions in butter and oil fo 30 minutes, stirring occasiounallly. Remove lid. Add salt and sugar and continue cooking, stirring often for 1 to 1 1/2 hours until golden. Stir in four and cook, stirring for 5 minutes. In a separate sacucepan, bring chicken stock and beef stock to a boil. Add onion mixture and Sauterne. Bring back to a gentile boil, cover, and simmer for 45 minutes. Just before serving, add brandy, salt, and pepper. Fill individual soup crocks nearly to the top and place a bread slice on top. Arrange 3 to 4 slices of cheese on bread, covering top of bowl completely. Broil until cheese is melted, brown, and crusty.
yellow onions, butter, olive oil, salt, sugar, flour, chicken stock, beef stock, white wine, t, salt, will, gruyere
Taken from www.epicurious.com/recipes/member/views/onion-soup-gratine-51595711 (may not work)