French Onion Soup for one
Ingredients
1/2 stick butter
1 Tbsp olive oil
8 cups thinly sliced onions (2 1/2 lbs)
1/2 tsp salt
1/2 tsp sugar
1 Tbsp flour
8 cups beef stock -- (homemade, or good
quality store bought)
1 cup dry white wine
1/4 cup Cognac or other good brandy
8 slices French bread -- (1/2 inch thick)
toasted.
3/4 lb. coarsely grated Gruyere
Instructions
Heat a heavy sauce pan over moderate heat with the butter and oil.
When the
butter has melted, stir in the onions, cover and cook slowly until
tender
and translucent, about 10 minutes. Blend in the salt and sugar, increase
the heat to medium high, and let the onions brown, stirring frequently
until they are a dark walnut color, 25 to 30 minutes. Sprinkle the flour
and cook slowly, stirring, for another 3 to 4 minutes. Remove from
heat and
let cool a moment, then whisk in 2 cups of hot stock. When well blended,
bring to a simmer, adding the rest of the stock, Cognac, and wine. Cover
loosely and simmer very slowly for 30 minutes to an hour, adding a
little
water if the liquid reduces too much.
Divide the soup among four oven-proof bowls. Arrange toast on top of
soup
and sprinkle generously with grated cheese. Place bowls on a cookie
sheet
and place under a preheated broiler until cheese melts and forms a crust
over the tops of the bowls. Serve immediately.
Check out my day to day journal at www.minnaiya.wordpress.com, or, if you speak
Swedish: www.helenatull.wordpress.com.
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