I love onions, and especially French Onion soup. Being married to someone who doesn't like them means that I don't get to have a dish with a lot of onions in it very often, so when I do, I make it good. This recipe takes time to make, and amazes people when I don't use sugar to carmelize the onions. It's well worth the extra time.
- 2 lbs Onions thinly sliced
- 2 Tbs Butter
- 2 Tbs Olive Oil
- Salt to taste
- Pepper to taste
- 2 Tbs flour
- 4 Cups Beef Broth
- 1 Cup water
- 2 Tbs Cognac or Brandy
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For easiest slicing, first cut onions in half lengthwise, then set cut side down so they don't roll. Cut into thin slices.
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In a Dutch oven or thick bottom pan, heat butter and oil over medium heat. Add onions, 1 teaspoon salt, and 1/2 teaspoon pepper and stir.
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Cook, stirring occasionally, until onions begin to soften, about 10 minutes. Reduce heat to medium low and cook slowly, stirring occasionally, until onions are carmelized, about 1 hour 15 minutes in all.
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After about 30 minutes of cooking, the onions should be a light golden brown. If they are not, adjust heat accordingly. 45 minutes later, oinions should be a deep brown. Dark, carmelized onions are the secret to good onion soup.
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Stir flour into onions, bring to a bubble and then cook 2 or 3 minutes.
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Slowly sir in stock, water and cognac.
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Simmer, partially covered, about 15 minutes to blend flavors.
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Taste for seasoning and add salt and pepper if needed.
Serve with bread and topped with cheese if desired.