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Onion Soup
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1˝ lbs. thinly sliced onions
3 tbsps. butter
1 tbsp. vegetable oil
pinch of sugar
3 tbsps. flour
2 quarts beef stock
˝ cup white wine
salt and pepper to taste
doz. slices French bread (1-in. thick)
olive oil for brushing
˝ clove garlic
1˝cups grates Swiss cheese
sprinkling Parmesean cheese or romano cheese
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Take onions and cook them slowly in 4-quart covered oven-proof pot with butter and vegetable oil for about 15 mins. Uncover the pan, turn up the heat a little, and add sugar. Stir the onions as they brown, about 30 more mins. Then stir in flour and turn off the heat.
As the onions are cooking, bring beef stock to a boil. Add wine and then add this to the onions. Simmer it partially covered for another 30 mins. Add salt and pepper to taste. Set aside until ready to serve.
Toast French bread in a single layer in an over at 375 F. After 15 mins, brush a little olive oil on each side.Remove the toast when it is dry and slightly brown. Take garlic clove and scrape it over each side of the toast. When you are ready to serve the soup, preheat the oven to 325 F. Float the bread on top in one layer and the rest for dunking. Spread Swiss cheese and a sprinkling parmesean cheese or romano cheese over the bread. Bake this for 20 mins in the oven and then brown it under the broiler for another min.
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