French Onion Soup

         The following french onion soup is delectable!  It is a wonderfully rich broth topped with rounds of crusty french bread and sprinkled with parmesan and swiss.  It is then placed under a hot broiler to melt and brown the cheeses.  And even though it may take a couple of hours to make, it is a really easy recipe.

French Onion Soup

• 7-8 yellow onions halved and thinly sliced (about 12 cups)
• 1 stick good butter
• 3 bay leaves
• 2 teaspoons kosher salt
• 1/2 teaspoon sugar
• 1/4 cup cognac
• 3 tablespoons all-purpose flour
• 1 cup dry white wine
• 9 cups good beef stock
• 1/2 bunch of fresh thyme tied with kitchen string
• salt and pepper to taste
• 1 crusty french baguette
• Freshly grated parmesan and swiss

In a large, covered dutch oven and stirring occasionally, cook the onions in the butter over medium heat for 15 minutes or until translucent.  Sprinkle in the salt and sugar, then lower the temperature;very medium-low should be just fine.  Stirring frequently, let the onions get really nicely browned and caramelized.  This will take around 30-40 minutes.

When the onions have developed their brown color, deglaze the pot with the cognac and simmer for 2-3 minutes.  Sprinkle in the flour and let the starch cook off for another couple of minutes or so.  Add the wine and simmer uncovered for another 15-20 minutes.

Now, add the stock, thyme, salt and pepper to taste.  With the pot partially covered, let the broth simmer for another 30-40 minutes.  Preheat the broiler.

Just before serving, top each bowl with rounds of french bread and sprinkle with cheese.  Place the bowls on a sheet pan and slide under the broiler for just a minute or two.  Enjoy!