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SOUPE A L'OIGNON (ONION SOUP).  This hearty soup captures the very essence of Paris and is the perfect soup for cold weather.
Ingredients:
21/2 lb yellow onions
3 tablespoons unsalted butter
1 tablespoon canola oil
Salt and freshly ground pepper
Pinch of sugar
2 cups dry white wine
8 cups beef stock
1 bay leaf
6 thick slices coarse country bread, each 11/2 thick
3 cups shredded Gruyere cheese
Directions: - Thinly slice the onions lengthwise.
- In a large pot over medium-low heat melt the butter with the oil. Add the onions, cover and cook for 25 - 30 minutes stirring occasionally, adding the sugar and seasoning to taste with salt and pepper.
- Add the wine, raise the heat to high and cook 8 - 10 minutes until the liquid is reduce by half.
- Add the beef stock and bay leaf, reduce the heat to medium-low and let the soup simmer uncovered about 45 minutes. until it is dark and fully flavored.
- Just before serving, preheat oven to 400 F. Arrange the bread slices on a baking sheet and toast 3 - 5 minutes on each side, until golden on both sides. Remove from oven and set aside.
- Remove the bay leaf from the soup. Pour the hot soup into ovenproof soup bowls, place a piece of bread on top of each bowl and sprinkle the cheese.
- Bake 10 - 15 minutes until the cheese melts and the bread is lightly browned around the edges.
- Remove from the oven and serve.
Serve with a glass of Beaujolais or Chardonnay. Bon appetite |
Le Chef Kitchen Designs 
