Jan 17, 2012 10:37 AM
• 4 medium onions
• 1/4 tsp sugar
• ½ stick (4 TBSP) Butter
• 1 TBSP All-Purpose Flour
• 1 baguette
• 5 Cups Beef or Chicken Stock
• 1 cup of Sherry Cooking Wine
• ½ cup grated Parmesan cheese
• Additional Grated Parmesan, for serving
• 1 tsp salt
• ¼ tsp freshly ground black pepper
1. Preheat the oven to 350 degrees. Peel the onions, cut them in half from root to tip, and slice as thinly as possible. (For convenience and time saver use a mandolin)
2. In a heavy stock pot, heat the butter. Remove the pot from the heat
3. Remove one end of the baguette and slice six 1 inch thick slices for the croutons. Cover the cut end of the bread and save for the end. Dip a pastry brush into the hot butter that is in the pot and brush on a baking sheet and sprinkle with the cheese. Toast the bread in the oven for about 10 minutes or until browned.
4. While the bread toasts, return the pot to the heat and add the onions. Season with salt and pepper. Stir in the sugar and continue to stir over medium-high heat until the onions have browned, about 15-20 minutes.
5. Blend in the flour. Gradually add the stock and sherry wine while stirring and bring the soup to a boil. Reduce the heat to a simmer and cook uncovered for 30 minutes.
6. Ladle the soup into warmed bowls and float a cheesy crouton in the center, then sprinkle the cheese around the crouton.
* To make French Onion soup with Gruyere, preheat the oven to 325 degrees. Ladle the soup in heatproof cups. Sprinkle in 1 TBSP of slivered or shredded gruyere and ½ tsp grated raw onion. Float a piece of buttered toast on top and sprinkle with a handful of Gruyere. Bake for 20 minutes or until browned under the broiler.