French Onion Soup Recipe

Melt 3 tablespoons of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Saute, stirring often until onions are very soft and a deep golden brown.

Reduce heat to medium, sprinkle in flour and cook, stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine . Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste.

Preheat oven to 425 degrees F. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tablespoons of butter, then toast until golden brown on both sides in the oven.

Place a slice of toast in each of 8 oven-proof bowls , then fill bowls with the onion soup . Spread a thick layer of Gruyere cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned.

Yield: 6 to 8 servings Recipe Source: Saveur Cooks Authentic French: Rediscovering the Recipes, Traditions & Flavors of the World's Greatest Cuisine by the editors of Saveur Magazine (Chronicle Books)

Reprinted with permission.