French onion soup

• 700 g1.5 lb (about 5 cups sliced) yellow onions, halved and thinly sliced
• 40 g3 tbsp butter
• 1 tbsp neutral oil
• 1 tsp salt, plus more to taste
• 1/4 tsp sugar, helps the onions brown
• 3 tbsp (25 g)3 tbsp plain flour
• 2 L2 qt (8 cups) beef stock, brought to the boil; chicken or veal stock, or water, are also used
• 120 ml1/2 cup dry white wine
• black pepper, freshly ground
• 3 tbsp (optional) cognac
• 12 slices of baguette, about 1 cm (1/2 in) thick, dried in the oven until hard and golden
• 150 g1 1/2 cups grated Gruyère, Comté or Emmental, coarsely grated

Method

1. 1

   1. Melt the butter with the oil in a large heavy pot over low heat, add the onions, cover and let them soften for 15 minutes.

2. 2

   2. Uncover, raise the heat to medium and stir in the salt and sugar.

3. 3

   3. Cook for 30–40 minutes, stirring every few minutes and scraping the bottom, until the onions are an even, deep golden brown; lower the heat if the edges start to scorch.

4. 4

   4. Sprinkle the flour over the onions and stir for 2–3 minutes.

5. 5

   5. Take the pot off the heat and pour in the boiling stock a ladle at a time, stirring so the flour does not form lumps.

6. 6

   6. Add the wine, return the pot to the heat and simmer, partly covered, for 30–40 minutes.

7. 7

   7. Season with salt and pepper, and stir in the cognac if using.

8. 8

   8. Heat the oven to 200 °C (400 °F) and set the rack near the top.

9. 9

   9. Ladle the hot soup into ovenproof bowls set on a baking tray.

10. 10

    10. Float two slices of toasted bread on each bowl and cover them thickly with the grated cheese, letting some fall onto the soup.

11. 11

    11. Bake for 10–15 minutes, until bubbling, then switch to the grill (broiler) for 1–2 minutes, until the cheese is blistered and browned in patches.

12. 12

    12. Serve at once, warning everyone that the bowls are very hot.