*  Exported from  MasterCook  *

                             "The" Onion Soup

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soup*                            Onion*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   Butter
   1      tablespoon    Olive oil
   5                    6 large onions -- thinly sliced
     1/2  teaspoon      Sugar
   1      teaspoon      Salt
   1      large         Garlic clove -- thinly sliced
   2      tablespoons   Flour
   2      quarts        Hot beef stock (home made is -- best)
   2      cups          Very drinkable dry red wine -- Dash of red wine vin
          of            thyme -- Few grindings of bla
                         -- Bay leaf
   1                    Loaf firm French bread -- made
          1"            croutes
   1      pound         Gruyere -- or a good nutty
                        Swiss cheese -- diced
                         -- Freshly grated Parme
                         -- Melted butter

Melt the butter and the olive oil together in a heavy 4 quart soup pot. Add the onions,
 cover, and cook over low heat for 15-20 minutes, stirring occasionally.
 Raise the heat to moderate, uncover the pan, and add sugar and salt. 
Cook 20-30 minutes longer, stirring frequently, until the onions have
 turned a rich, mahogany brown. Reduce heat to low, add the garlic
 and cook 1 minute. Blend in the flour and cook, stirring constantly,
 for 2-3 minutes. Remove the pan from the heat and blend in 1 cup of hot stock,
 making sure the flour is completely dissolved. Stir in the remaining stock, the wine,
 the vinegar, thyme and pepper, and bring to a boil. Lower heat and simmer slowly,
 cover slightly ajar, for 30 minutes. Add bay leaf the last 15 minutes, discarding it at
 the end of cooking time. Taste for seasonings and adjust if necessary.

 Note: The soup can be prepared several days in advance. (In fact it improves with age)
, but if you are planning to serve it gratinee, have your guests clamoring at the table as you
 remove it from the broiler, or the crust will sink like a leaky barge.
 Therefore: - Preheat broiler. Smear a bit of butter in the bottom of individual earthenware
 (or other heatproof bowls), and place them on a cookie sheet
. Place a croute on the bottom of each bowl and sprinkle generously with 
 the Gruyere. Repeat this procedure in each bowl. L
adle in the simmering soup. Float another croute on top of the bowl.

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