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Serving Tips
Another way to serve this soup is to ladle it hot into oven proof bowls and add
the gruyere cheese. Top with a circle of puff pastry dough big enough to fit
over the top of your bowl. Press the pastry down around the bowl until it is
sealed tight. Cut 1 small slit in the top. Bake at 450 degrees F. for 15 minutes
until the top is puffed and a beautiful golden brown. Serve immediately.
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French Onion Soup
2 T. oil
3 T. butter
6 C. thinly sliced onions
1/2 t. sugar
2 1/2 qts. beef broth
1/2 C. dry white wine
sprig fresh thyme (optional)
salt and pepper to taste
8 slices slightly stale French bread
2 C. grated Gruyere cheese
Heat the oil in a heavy 5-6 qt. pan. Add the butter. When the butter has melted,
add the onions and cook slowly, covered for 10 minutes. Add the sugar and salt.
Cook onions slowly until onions caramelize and turn to a rich brown color. Do
not let them burn! This will take 45-60 minutes.
Add the wine and cook 5 minutes, still over low heat. Add the stock and check
for seasoning. Simmer uncovered for 30 minutes.
To serve:
Toast the French bread slices until golden brown. Ladle the soup into a
ovenproof bowl, add the toasted bread and cover with the cheese. Bake at 350
degrees F. for 20 minutes or 5 minutes under a hot broiler.
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