French Onion Soup

One of the Christmas presents that I received from my wonderful husband and sons is a copy of Julia Child's Mastering the Art of French Cooking.  The first recipe I tackled was something I'd been wanting to make anyway -- French Onion Soup.

Today is January 2.  The boys got home from visiting their dad yesterday.  Doug and I have been sick the whole time they've been gone.  And Doug got considerably worse yesterday.  And it's about 15 degrees here.  So today seemed like a good day for soup.

The instructions for this recipe are from Julia Child.   I've put the exact ingredients that I looked.

5 medium onions, sliced (about 1 1/2 pounds)
1 stick butter
2 T oil  (I used peanut oil because it was sitting next to the stove)
1 t salt
1/4 t sugar (helps onions to brown)\
3T flour
4 cans beef broth
4 cubes beef bouillon dissolved in 1 cup water
1/2 c dry white wine ( I used Chenin Blanc)

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

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

Sprinkle with flour and stir for 3 minutes.

While onions are cooking, heat broth/bouillon to boiling.

off heat, add onions to boiling liquid.  add the wine and season to taste.  Simmer partially covered for 30 to 40 minutes.

Serve in soup crocks, covered with a piece of crusty bread and cheese.

(I used the combination of cheeses that we used for fondue -- Gruyere, Jarlsberg, Emmental and smoked gouda.)