Saturday, June 21, 2008
One for onion lovers. The flavor of this classic soup is magnificent. Do not be tempted to reduce the cooking time as the taste will be compromised. Recipe serves 6-8.
1.5 pound (750 g) onions, thinly sliced
2 ounces (50 g) butter
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon sugar
2 tablespoons flour
4 pints (2 litres) beef stock, boiling
2/3 cup dry white wine
Salt and pepper to taste
3 tablespoons cognac or brandy
1. Heat the butter and oil in a large saucepan and cook the onions over a low heat for 15 minutes.
2. Add the salt and sugar. Cook for 30-40 minutes, stirring frequently, until the onions are a deep golden brown.
3. Add the flour and stir for 3 minutes.
4. Meanwhile bring the stock to the boil. Remove onions from the heat and gradually stir in the stock and wine. Season to taste with salt and pepper.
5. Simmer, partially covered, for 30-40 minutes, skimming occasionally. Adjust seasoning.
6. Just before serving, stir in the cognac. Serve with rounds of French bread and a sprinkling of grated cheese if desired.