This is based on a recipe from one of Chris’ parents cookbooks, and it produces a wonderfully onion-y soup.
French Onion Soup
5 cups yellow onion thinly sliced*
3 tablespoons butter
1 tablespoon cooking oil
1 teaspoon salt (optional)
1/4 cup sugar*
1/2 cup dry white wine
3 tablespoons flour
2 quarts beefstock**
1/2-3/4″ slices french bread
*This is an approximate value. If using the sweet Vidalia onions, some if not all of the sugar will need to be left out. We often will use a mixture of standard yellow and white onions, depending on what looks good at the store.
**We typically use one can of beef consomme and then make up the rest of the two quarts with a low-sodium beef broth.
Mix butter and oil in a pot, and cook onions slowly, covered, for 15 minutes. Uncover and raise the heat to medium. Add the salt and sugar, and let the onions brown and start to caramelize stirring often, around 40 minutes. Add flour and cook for 3 minutes. Add broth and consomme, and bring to boil. Add wine and season with salt and pepper to taste. Simer partially covered for 30-40 minutes. Float bread and cheese on top of individual bowl of soup, and broil until golden brown, if desired.
This is one of my all-time favorite soups for a cold, rainy day.