Region
Description
A simple but time-consuming soup that serves as an elegant start to a French-style or any formal dinner.Yield
4 Servings
Preparation time
1 hour
Instructions
- In a heavy pot, saute the onions in the butter and oil over low heat until golden, about 15 minutes.
- Add the pinch of sugar and raise the heat to moderate. Cook, stirring frequently until they caramelize, maybe 40 minutes.
- Meanwhile, bring the stock to a simmer.
- When the onions are a rich golden brown, add the flour and stir in well.
- Pour the hot stock into the onion mixture, stirring well.
- Return briefly to the boil, then reduce to a simmer until ready to serve.
- Put the cheese on the baguette rounds, and broil until the cheese melts.
- To serve, stir in the brandy and then float the cheesy baguettes on the soup. Serve very hot.
Notes
Sometimes I add a pinch of thyme, if it will go well with the dinner. I never use any other herbs, not even pepper.
Source
[[nodetitle:Mastering the Art of French Cooking]]