french onion soup du jour
By Yankee Magazine|Sep 09 2007|
Ingredients
1 stick butter
4 thinly sliced onions
1/2 t. sugar
2 1/2 qts. beef broth
2 cubes of beef consomme
1/4 C. dry white wine
salt and pepper to taste
8 slices slightly stale French bread, buttered, sprinkled with garlic powder and herbs
Gruyere cheese, sliced (the best quality you can find)
Instructions
Heat the butter in a heavy 5-6 qt. pan. When the butter has melted, add the onions and cook slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly until onions caramelize and turn to a rich brown color. Do not let them burn! This will take 45-60 minutes.
Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Simmer uncovered for one hour.
Toast the French bread slices until golden brown. Ladle the soup into a ovenproof bowl, add the toasted bread and cover with the cheese. Broil for 5 minutes or until cheese is bubbling and slightly golden.
