3 tablespoons butter
1 tablespoon olive oil
8 cups thinly sliced onions
½ teaspoon salt
½ teaspoon sugar
2 tablespoons flour
2 ½ quarts beef stock (preferably homemade)
4-5 tablespoons cognac or brandy
1 cup dry vermouth
6 slices crusty French bread, lightly toasted
1½ cups sliced Swiss cheese or Gruyere cheese
In a heavy-bottom saucepan over medium heat, place butter and oil, melting butter until it begins to froth. Stir in onions and cover pan. Lower heat and cook onions slowly, stirring occasionally, for about 10 minutes. Blend in salt and sugar, raise heat to moderately high, and let onions brown, stirring frequently until a dark walnut color, 25 to 30 minutes. Sprinkle in flour and cook slowly, for another 3 to 4 minutes. Remove from heat, let cool, then whisk in 2 cups hot beef stock. When well blended, bring to a simmer, adding remaining stock, cognac, or brandy, and vermouth. Cover loosely, and simmer very slowly for 1 hour, adding more stock or water if liquid reduces too quickly. Check seasoning adding more salt and pepper if needed. When ready to serve, heat broiler to medium-high heat with rack in middle of oven. Place soup bowls on a baking sheet and fill each with soup, but not completely to rim. Place a piece of French bread on top, and cover entire area with cheese. Run soup in oven and broil slowly until cheese is melted and bubbly. Serve immediately with additional of bread and cheese if desired.
Yield: 6 servings