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Instructions:
Caramelize the Onions:
In a heavy-bottomed stockpot or Dutch oven, heat the cooking oil and butter over medium-low heat.
Add the sliced onions and stir to coat evenly.
Cover and cook for about 20 minutes until the onions are very tender and translucent.
Uncover, add sugar and salt, and continue to cook uncovered, stirring frequently, until the onions have browned and reduced significantly.
Prepare the Soup Base:
Reduce heat to medium-low and sprinkle the flour over the caramelized onions.
Cook for about 2–3 minutes, stirring constantly, to brown the flour without scorching it.
Gradually stir in about 1 cup of warm beef stock, scraping the bottom of the pot to release any browned bits.
Add the remaining stock and wine to the pot.
Simmer the soup for 30 minutes, stirring occasionally. Season with salt and pepper to taste.
Prepare the “Croutes”:
Preheat the oven to 325°F (165°C).
Drizzle olive oil over both sides of the bread slices and place them on a baking sheet.
Toast in the oven for about 15 minutes on each side, or until golden and crisp.
Assemble the Soup:
Grate the raw onion into the soup and add the cognac.
Stir in a few ounces of grated Swiss cheese directly into the soup.
Ladle the soup into individual oven-safe bowls.
Place the toasted bread slices on top of the soup in each bowl.
Sprinkle the remaining grated cheeses generously over the bread, ensuring the edges are covered to prevent burning.
Bake and Serve:
Place the bowls in a preheated 350°F (175°C) oven for about 30 minutes.
Turn on the broiler and brown the cheese well.
Let the soup cool for a few minutes before serving.
This traditional recipe, inspired by Julia Child’s approach, offers a deeply flavorful and satisfying experience. Enjoy your homemade French onion soup!
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