Serves 6-8
Onion soup is simply a large quantity of onions slowly cooked and browned in butter, then simmered in beef bouillon. I like a good beef broth, so if you do not make your own, purchase one that flavored nicely, like an Emeril, or College Inn.
A heavy 4 Qt saucepan or casserole
3 Tblsp Butter
1 Tblsp Olive Oil or vegetable oil
About 1 1/2 pounds or 5 to 6 cups of thinly sliced yellow onions (I sometimes use Texas Sweet or Vidalia)
2 cloves minced garlic
1 tsp Salt
1/2 tsp sugar
2-3 Tblsp flour
2 Qts hot beef bouillon
1 cup red or white wine
1 bay leaf
1/2 tsp sage
salt and pepper to taste
topping
6-9 slices of French Bread, Garlic Bread or any chewy slices
Olive oil/butter
grated parmesan cheese
1 1/2 cups of shredded Swiss Cheese
6-8 Slices Swiss Cheese
Melt the butter with the oil in the saucepan or casserole; add the sliced onions and garlic and stir up to coat with the butter. Cover the pan and cook over moderately low heat for 15-20 minutes stirring occasionally, until onions are tender and translucent. Then uncover the, raise the heat to moderately high, and stir in the salt and sugar. (Sugar, by caramelizing, helps onions to brown.)Cook for about 30 minutes, stirring frequently, until the onions have turned an even deep golden brown.
Then lower the heat to moderate, stir in the flour and add a bit more butter if the flour does not absorb into a paste with the onions. Cook slowly, stirring continually, for about 2 minutes to brown the flour lightly. Remove from heat.
Pour in about a cup of the hot bouillon, stirring with a wire whip to blend flour and bouillon. Add the rest of the bouillon and the wine, sage, bay leaf, and bring to a simmer. Simmer slowly for 30-40 minutes, season to taste with salt and pepper and the soup is done! If you are not serving it immediately, let cool uncovered, then cover to refrigerate.
To serve traditionally, take a slice of toasted French or garlic bread drizzled with olive oil or lightly buttered. (I have also used garlic bread!) Fill a soup crock with the onion soup about 3/4 up. Place the toasted bread on top, sprinkle with grated parmesan cheese and some shredded Swiss. Cover with a slice of Swiss and place under a broiler to brown and get yummy gooey. (technical term), and serve hot!!