French Onion Soup

Popular French bistro fare usually made with Gruyere or Swiss cheese, although many American restaurants use mozzarella cheese instead. Mozzarella cheese strings when you lift a spoonful of soup from the bowl adding a dramatic quality to the presentation. Good served as an appetizer, or for a meal with a green salad dressed with a vinaigrette. Brian and I look forward to this soup every spring when the Vidalia onions are available. This recipe can't be beat; it is delicious and tastes like you ordered it in an expensive restaurant. The white wine or sherry is key.

Onion soups date back at least to Roman times. Throughout history, they were sustenance for the poor, as onions were plentiful and inexpensive. French onion soup became popular in the U.S. with the post-World War II growth of French cooking. The recipe, made from beef broth and caramelized onions and served in an individual crock or ramekin, topped with croutons and finished with Gruyère under a broiler (Soupe a l'Oignon Gratinée), developed in 18th-century France and is a descendant of the modern French bouillon that emerged in the 17th century. French bouillon in turn harkens back to the Medieval sops, a piece of bread over which a soup was poured.

4 Tablespoon butter
2 Tablespoon vegetable oil
2 pounds onions (about 7 cups), thinly sliced (Vidalia are an excellent choice)
1 Teaspoon salt
3 Tablespoon flour
2 quarts beef stock, fresh or canned
1/2 cup dry sherry or white wine

Croutons:
6 - slices 1/2" thick French bread
2 Teaspoon olive oil
1 garlic clove, cut into pieces
1/3 cup (about) grated Parmesan cheese

6 - 8 1/8" thick slices Mozarella, Gruyere or Swiss cheese

To make the soup: In a heavy 4-5 qt saucepan or soup kettle, melt the butter with the oil over a moderate heat. Stir in the onions and salt and cook uncovered over low heat, stirring occasionally for 20-30 minutes, or until the onions are a rich golden brown.

Sprinkle flour over onions and cook, stirring, for 2-3 minutes. Remove the pan from the heat. In a separate saucepan, bring the stock to a simmer, then stir the hot stock into the onions. Add the white wine wine or sherry. Return the soup to low heat and simmer, partially covered, for another 30-40 minutes, occasionally skimming off the fat. Taste for seasoning and add salt and pepper as needed.

Croutons: While the soup simmers, make the croutons.

Preheat the oven to 325 degrees.
Spread the slices of bread in one layer on a baking sheet and bake until crisp and lightly browned. Turn the slices over and brown. Remove from the oven, rub each piece with cut garlic, drizzle with a little olive oil, and sprinkle with 1 tbsp. Parmesan cheese.

To finish the soup: Ladle the hot soup into an ovenproof tureen or 6 - 8 individual oven-proof soup bowls. The soup is not in the oven long enough to heat it up (you are just melting the cheese at this point), so be sure it is hot before you ladle it into the tureen or soup bowls. Top with croutons, and place a slice of cheese on top. Bake in 325 degree oven until the cheese is melted and bubbly. If you would like to brown the cheese a little bit, you can finish it under the broiler.