FRENCH ONION SOUP
INGREDIENTS
6 YELLOW OR RED ONIONS
PEELED AND THINLY SLICED
OLIVE OIL
1/4 TEASPOON SUGAR
2 CLOVES OF GARLIC - MINCED
CAN OMIT GARLIC AND USE A SHALLOT
8 CUPS OF BEEF STOCK
1/2 CUP OF DRY VERMOUTH OR DRY WHITE WINE
1 BAY LEAF
1/4 TEASPOON THYME
SALT & PEPPER
8 SLICES OF TOASTED FRENCH BREAD
1 1/2 CUPS GRATED SWISS GRUYERE
1/2 CUP LITTLE GRATED PARMESAN CHEESE
DIRECTIONS
1- IN A LARGE SAUCEPAN, SAUTE THE ONIONS IN OLIVE OIL ON MEDIUM HIGH
HEAT UNTIL WELL BROWNED, BUT NOT BURNED, ABOUT 20 OR 30 MINUTES
(OR LONGER). ADD THE SUGAR ABOUT 10 MINUTES INTO THE PROCESS TO
HELP WITH THE CARMELIZATION
2- ADD GARLIC OR SHALLOT AND SAUTE' FOR 1 MINUTE. ADD THE STOCK, WINE
OR VERMOUTH, BAY LEAF, AND THYME. COVER PARTIALLY AND SIMMER UNTIL
THE FLAVORS ARE WELL BLENDED, ABOUT 30 MINUTES. SEASON TO TASTE
WITH SALT & PEPPER. DISCARD THE BAY LEAF
3- TO SERVE YOU CAN EITHER USE INDIVIDUAL OVEN-PROOF SOUP BOWLS OR
ONE LARGE CASSEROLE DISH. COVER WITH THE TOASTED BREAD AND
SPRINKLE WITH CHEESE. PUT INTO THE BROILER FOR 10 MINUTES AT 35O F
OR THE CHEESE BUBBLES AND IS SLIGHTLY BROWNED.
SERVE IMMEDIATELY SERVES 4 - 6