Onion Soup

• 1 1/2 lbs or about 5 cups of thinly sliced yellow onions
• 3 Tb butter
• 1 Tb oil
• 1 tsp salt
• 1/4 tsp sugar (helps the onions to brown)
• 3 Tb flour
• 2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quart of stock or bouillon
• 1/2 cup dry white wine or dry white vermouth
• Salt and pepper to taste
• 2 Tb cognac
• Rounds of hard-toasted French bread (see below)
• 1 to 2 cups grated Swiss or Parmesan cheese

1. Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.
2. Uncover, raise heat to moderate, and stir in the salt and sugar.
3. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.
4. Sprinkle in the flour and stir for 3 minutes.
5. Off heat, blend in the boiling liquid.
6. Add the wine, and season to taste.
7. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally.
8. Correct seasoning.
9. Set aside uncovered until ready to serve.
10. Then reheat to the simmer.
11. Just before serving, stir in the cognac.
12. Pour into a soup tureen or soup cups over the rounds of bread, and pass the cheese separately.
13. Garnishings for Onion Soup (Croutes-Hard-Toasted French Bread)
14. 12 to 16 slices of French bread cut 3/4 to 1 inch thick
15. Olive oil or beef drippings
16. A cut clove of garlic
17. Place the bread in one layer in a roasting pan and bake in a preheated 325-degree oven for about half an hour, until it is thoroughly dried out and lightly browned.
18. Halfway through the baking, each side may be basted with a teaspoon of olive oil or beef drippings; and after baking, each piece may be rubbed with cut garlic.
19. Croutes au Fromage (Cheese Croutes)
20. Grated Swiss or Parmesan cheese
21. Olive oil or beef drippings
22. Spread one side of each croute with grated cheese and sprinkle with drops of olive oil or beef drippings.
23. Brown under a hot broiler before serving.
24. VARIATIONS:
25. Soupe a lOignon Gratinee (Onion Soup Gratineed with Cheese)
26. The preceding onion soup
27. A fireproof tureen or casserole or individual onion soup pots
28. 2 ounces Swiss cheese cut into very thin slivers
29. 1 Tb grated raw onion
30. 12 to 16 rounds of hard toasted French bread
31. 1 1/2 cups grated Swiss, or Swiss and Parmesan cheese
32. 1 Tb olive oil or melted butter
33. Preheat oven to 325 degrees.
34. Bring the soup to the boil and pour into the tureen or soup pots.
35. Stir in the slivered cheese and grated onion.
36. Float the rounds of toast on top of the soup, and spread the grated cheese over it.
37. Sprinkle with the oil or butter.
38. Bake for 20 minutes in the oven, then set for a minute or two under a preheated broiler to brown the top lightly.
39. Serve immediately.
40. Soupe Gratinee des Trois Gourmandes (Onion Soup Gratineed de Luxe)
41. A final fillip to the preceding onion soup may be accomplished in the kitchen just before serving or by the server at the table.
42. A 2-quart bowl
43. 1 tsp cornstarch
44. 1 egg yolk
45. 1 tsp Worcestershire sauce
46. 3 Tb cognac
47. The preceding onion soup
48. A soup ladle
49. A serving fork
50. Beat the cornstarch into the egg yolk, then the Worcestershire and the cognac.
51. Just before serving the soup, lift up an edge of the crust with a fork and remove a ladleful of soup.
52. In a thin stream of droplets, beat the soup into the egg yolk mixture with a fork.
53. Gradually beat in two more ladlefuls, which may be added more rapidly.
54. Again lifting up the crust, pour the mixture back into the soup.
55. Then reach in under the crust with the ladle and stir gently to blend the mixture into the rest of the soup.
56. Serve.

onions, butter, oil, salt, sugar, flour, boiling brown stock, white wine, salt, cognac, bread, parmesan cheese

Taken from www.cookstr.com/recipes/onion-soup (may not work)