Onion Soup With French Bread
|Beef stock||6 3⁄4 Cup (108 tbs)|
|French bread slices||12 (Thick)|
|Onions||1 3⁄4 Pound, trimmed and peeled|
|Olive oil||1⁄4 Cup (4 tbs)|
|Sugar||1 Pinch (Generous)|
|All purpose flour||6 Tablespoon|
|Dry vermouth/Dry white wine||1⁄2 Cup (8 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Garlic clove||1 Large, peeled|
|Swiss cheese||1⁄2 Cup (8 tbs), grated|
|Freshly ground pepper||To Taste|
1 In a pan, heat the stock.
2 Preheat the oven to 320°F.
3 On a cookie tray, arrange the bread slices and bake for 30 minutes to make them dry and crisp.
4 Cut the onions in half from top to bottom.
5 Slice very thinly, also from top to bottom.
6 In a large, heavy bottomed saucepan, heat butter with 1 ½ tbsp olive oil.
7 Sweat the onions over low heat for 15 minutes, with the lid on.
8 Sprinkle with 1 tsp salt and a generous pinch of sugar.
9 Continue cooking over low heat, uncovered, stirring frequently.
10 When the onions are golden brown, add the flour, and stir well with a wooden spoon while cooking for about 2 minutes.
11 Remove the saucepan from the heat.
12 Gradually add in the boiling stock, beating continuously and vigorously with a balloon whisk.
13 Add the vermouth or white wine and stir.
14 Return the saucepan to a low heat and simmer for 40 minutes.
15 Periodically skim off any skin that may form on the surface.
16 Add a little more salt if wished and the brandy.
17 When the bread slices have baked for 20 minutes in the oven, take them out.
18 Sprinkle with the remaining olive oil, and return to the oven for another 10 minutes.
19 Then take them out again, cut the garlic clove in half, and rub the cut surfaces firmly over the dry bread.
20 In 6 individual heated soup bowls, place 2 pieces of bread each.
21 Ladle the soup over them, and serve, handing round the grated Swiss cheese separately.