Episode 23

Ingredients

French Onion Soup

1 ½ Lbs. Thinly Sliced Yellow Onions
3 Tbsp. Butter
1 Tbsp. Oil
1 Tsp Salt
¼ Tsp Sugar
3 Tbsp. Flour
1 Quarts Boiling Brown Stock, bouillon, or 1 Qt each water and stock or bouillon
½ Cup Dry White Wine
Salt and Pepper
3 Tbsp Cognac
Rounds of hard-toasted French Bread
1 – 2 Cups Swiss or Parmesan Cheese- Grated

In 4 Quart saucepan, combine onions, butter and oil; cover and cook slowly over med low heat for 15 minutes.
Uncover, raise heat to moderate and add salt and sugar. Cook for 30 – 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.
Sprinkle in the flour and stir for 3 minutes.
Remove from heat and blend in the boiling stock. Add the wine, and season to taste. Return to heat and simmer for 30 – 40 minutes, skimming occasionally. Correct season as needed.
Just before serving stir in the cognac. Pour into a soup tureen or soup cups over a round of bread (croutes) and pass the cheese please!

Croutes (French Bread Rounds)
1 Loaf of French Bread
Olive oil
Place the bread in one layer in a roasting pan and bake in a preheated 325° oven for about half an hour, until it is thoroughly dried and lightly browned.
Halfway through the baking, baste each bread with Olive oil and rub each piece with a cut piece of garlic.