French Onion Soup Julia Child

Ingredients:

5T                      Olive oil                                  

1C                 Dry vermouth

2T                      Butter                                     

1/2t               Ground thyme

5-6C                Yellow Onions, sliced thin                 

1ea               Bay leaf               

1/2t                  Brown sugar                           

8 slices         French bread

1t                     Salt                                              

3T                   Flour                                       

3T                 Cognac

4C                  Beef stock                              

4C                   Chicken stock

1-1/2C           Grated swiss

Process

Heat a heavy, oven-safe, stock pot over medium-low heat, and add the cooking oil

Melt the butter into the hot oil. 

Stir the sliced onions into the oil/butter mix, ensuring they are evenly coated.

Cover the stock pot and cook for around 20 minutes

Turn up the heat to medium-high,

Add the sugar and 1tsp salt, and continue cooking until the onions are thoroughly caramelized

Reduce heat to medium-low

Stir in 3T flour, and cook until the flour forms a thick paste.  (2-3 minutes), and add more butter if needed

Stir in 1 cup of beef stock, and mix thoroughly  for a couple seconds.

Add the rest of the stock, wine, thyme, and bay leaf.

Bring to a boil, then reduce heat and simmer for 30 minutes.

Drizzle both sides of french bread slices with olive oil, and place on a baking sheet. Cook the bread in the oven for 15 minutes on each side. 325F

Taste soup, and add salt and pepper as needed

Remove the bay leaf, and add the cognac

Add a little bit of the swiss cheese to the soup, preserving most of it for the top.

Cover the soup mixture with the bread, forming a single layer bread top.

Sprinkle the rest of the Swiss cheese over the top of the bread, forming a thick layer.

Turn the broiler on and brown the cheese.