French Onion Soup
Makes 2-4 servings
Adapted from Mastering the Art of French Cooking
3-4 onions thinly sliced
2 tablespoons butter
1 teaspoon oil
1/2 teaspoon salt
1/4 teaspoon sugar
1 1/2 tablespoons flour
1 quart beef broth
1/4 cup dry vermouth
salt and pepper
1 small baguette, sliced
1-2 garlic cloves, peeled
1 cup gruyere cheese
Cook the onions with the butter and oil, covered, in a large saucepan over medium low heat for 15 minutes.
Uncover, turn up the heat to medium high and add the salt and sugar. Cook for 30-40 minutes until the onions have caramelized and turned a deep, golden brown. Sprinkle in the flour and stir until it is evenly combined. Slowly pour in the broth and add the vermouth. It will deglaze the pan a bit, so be sure to scrape up all the bits of onion. Simmer, partially covered and stirring occasionally, for another 30-4o minutes. Season to taste.
When you have about 15 minutest to go on your soup, heat your oven to 375 and toast the bread on a foil-lined sheet for about 10 minutes. Remove from the oven and rub the toasts with the garlic. Sprinkle with cheese and bake for another 5-10 minutes, or until the cheese is bubbling. Serve immediately.
