Martine & Alexander Cooking with
RECIPES FOR CLASSIC & SIMPLE FRENCH CUISINE
SNEAK PEAK INTO VOL.7 nouvelle année, nouvelles recettes
1 tbsp butter
2 tbsp olive oil
4 large onions (about 1 1/2 pounds), thinly sliced
2-4 garlic cloves, finely chopped
1 tsp sugar
1/2 tsp dried thyme
2 tbsp flour
1/2 cup dry white wine
8 cups chicken or beef broth
2 tbsp brandy (optional)
6-8 thick slices French bread, toasted
1 garlic clove
12 ounces Swiss cheese, grated
Soupe à l’Oignon Gratinée
French Onion Soup
Serves 6-8
1. In a large heavy saucepan or flameproof casserole, heat the butter and oil over mediumhigh heat. Add the onions and cook for 10-12 minutes until they are softened and beginning to brown. Add the garlic, sugar and thyme and continue cooking over medium heat for 30-35 minutes until the onions are well browned, stirring frequently. Sprinkle over the flour and stir until well blended. Stir in the white wine and broth and bring to a boil.
2. Skim off any foam that rises to the surface, then reduce the heat and simmer gently for 45 minutes. Stir in the brandy, if using.
3. Preheat the broiler. Rub each slice of toasted French bread with the garlic clove. Place six or eight oven proof soup bowls on a baking sheet and fill about three-quarters full with the onion soup.
4. Float a piece of toast in each bowl. Top with grated cheese, dividing it evenly, and broil about 6 inches from the heat for about 3-4 minutes until the cheese begins to melt and bubble.
