Soupe a l'oignon - Julia Child
For 6 to 8 servings
1 1/2 lbs or about 5 cups of thinly sliced yellow onions
3 Tb butter
1 Tb oil
A heavy-bottomed 4 quart covered saucepan
Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.
1 tsp salt
1/4 tsp sugar (helps the onions to brown)
Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.
3 Tb flour
Sprinkle the flour and stir for 3 minutes.
2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quarto stock or bouillon
1/2 cup dry white wine or dry white vermouth
Salt and pepper to taste
Off heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning.
(*) Set aside uncovered until ready to serve. Then reheat to the simmer.
3 Tb cognac
Rounds of hard-toasted French bread (see below)
1 to 2 cups grated Swiss or parmesan cheese
Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over th rounds of bread, and pass the cheese separately.
Garnishings for Onion Soup
12 to 16 slices of French bread cut 3/4 to 1 inch thick
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.
Olive oil or beef drippings
A cut clove of garlic
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.
