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Cook the onions slowly with the butter and the oil in the covered saucepan for 15 minutes.

Uncover, raise heat to moderate, and stir in the salt and sugar.  Cook for 30-40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.

Sprinkle in the flour and stir for 3 minutes.

Off heat, blend in the oiling liquid.  Add the wine, and season to taste.  Simmer partially covered for 30-40 minutes more, skimming occasionally.  Correct seasoning.  Set aside until ready to serve.

*1 1/2 lbs or about 5 cups of thinly sliced yellow onions
*3 Tb butter
*1 Tb oil
*a heavy-bottomed, 4-quart covered saucepan
*1 tsp salt
*1/4 tsp sugar (helps the onions brown
*3 Tb flour
*2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quart of stock or bouillon
*1/2 cup dry white wine or dry white vermouth
*salt and pepper to taste

Soupe a l'Oignon Gratinee
[Onion Soup Gratineed with Cheese]
From Mastering the Art of French Cooking Vol. 1 by Julia Child, Simone Beck & Louisette Bertholle
Page 44

Made by Diane
The onions for an onion soup need a long, slow cooking in butter and oil, then a long, slow simmering in stock for them to develop the deep, rich flavor which characterizes a perfect brew.  You should therefore count on 2 1/2 hours at least from start to finish.  Though the preliminary cooking in butter requires some watching, the actual simmering can proceed almost unattended.
For 6-8 servings
1.  The Soup

 

 

 

 

 


2.  Croutes - hard toasted French bread

Place the bread in one layer in a roasting pan and bake in a preheated 325-degree oven for about half an hour, until it is thoroughly dried out and lightly browned.

Halfway through the baking, each side may be basted with a teaspoon of olive oil or beef drippings; and after baking, each piece may be rubbed with cut garlic.

*12-16 slices of French bread, cut 3/4 to 1-inch thick
*Olive oil or beef drippings
*A cut clove of garlic

 

 

 

 

3.  Cheese and assembling the soup

Preheat oven to 325 degrees.  Bring the soup to the boil and pour into the tureen or soup pots.  Stir in the slivered cheese and grated onion.  Float the rounds of toast on top of the soup, and spread the grated cheese over it.  Sprinkle with the oil or butter.  Bake for 20 minutes in the oven, then set for a minute or two under a preheated boiler to brown the top lightly.  Serve immediately.

*A fireproof tureen or casserole or individual onion soup pots
*2 oz Swiss cheese, cut into very thin slivers
*1 Tb grated raw onion
*1 1/2 cups grated Swiss, or Swiss and Parmesan cheese
*1 Tb olive oil or melted butter