La Soupe aux Oignons de Judy
Serves 4
Preheat oven to 450F (230C)
Preheat oven to 450F (230C)
When Mike's mom visited us, it a must to have onion soup for dinner with a salad.
1/2 cup (120 ml) butter
1/2 tsp. (2,5 ml) sugar
4 cups (1 liter) thinly sliced onions
2 tsp.(10 ml) flour
6 cups (1,5 liters) organic beef stock
1/4 cup (60 ml) cognac (optional)
1 cup (240 ml) red or white wine
salt and pepper to taste
1-loaf of French bread
olive oil or butter
grated Gruyère, Monterey Jack cheese, or dairy-free
A.
1. Melt the butter in a heavy saucepan with the sugar.
2. Add onion rings, stir while cooking until they are golden brown.
3. Sprinkle flour over the onions and stir to blend it in.
4. Gradually stir in the beef stock until it begins to boil.
5. Add wine, reduce heat, cover, and simmer very gently for about 30-45 minutes.
6. Season to taste with salt and pepper.
B.
1. Cut the bread into slices about 6 inches (2,5 cm) thick.
2. Brush the bread lightly with melted butter or oil.
3. Arrange on a baking sheet and place in 325F (160C) oven until lightly toasted, turning once.
C.
1. In the bottom of an oven proof bowl for each person, arrange 1 layer of the toasted bread slices.
2. Add cognac to the hot soup and pour into each bowl.
3. Cover with grated cheese.
4. Bake in the oven until cheese is golden and bubbling.
Bon appétit!
