French Onion Soup

I took this recipe from Julia Child, but as my custom, added a twist. MORE onions, and stilton cheese instead of gruyere on top. Delectable.

Ingredients:

• 2 large onions, sliced (or 7 cups)
• 4 tbs butter
• 1 tbs olive oil
• 1 tsp salt
• 1/4 tsp sugar
• 3 tbs flour
• 8 cups water (alternatively, you can do 8 cups of beef broth and nix the stock concentrate below)
• 8 tsp beef stock concentrate
• 1/4 cup white vermouth
• 1/4 cup dry white wine
• 3 tbs cognac

In a large soup pot, melt the butter and olive oil over medium heat. Add the onions and cover, stirring occasionally, for 15 minutes. Add the sugar and 1 tsp salt and stir to combine until browned, at least 5 more minutes.

Reduce heat to medium low, and add the 3 tbs flour. Stir until incorporated, about 2 minutes. Add 1 cup of the beef broth, and stir constantly for a few seconds. Add the rest of the stock, the vermouth, and wine and heat to a boil, then reduce to simmer and cook for about 30 minutes. 

Add the cognac at the very end.

While this is simmering, you can toast some bread slices with cheese on top in your oven or a toaster oven, and place these on top of the soup when it’s done. Eat your heart out.