Onion Soup [Soupe à l'Oignon]

Name: Onion Soup [Soupe à l'Oignon]
Ingredients: 1 1/2 pounds (680 grams or 24 ounces or about 5 cups) thinly sliced yellow onions; 3 tablespoons (42 grams or 1 1/2 ounces) unsalted butter; 1 tablespoon (15 ml) olive oil; 1 teaspoon (5 grams) table salt, plus additional to taste; 1/4 teaspoon (1 gram) granulated sugar; 3 tablespoons (24 grams or 7/8 ounce) all-purpose flour; 2 quarts (8 cups or 1.9 liters) beef or other brown stock; 1/2 cup (118 ml) dry white wine or dry white vermouth; Freshly ground black pepper; 3 tablespoons (45 ml) cognac or brandy (optional); 1 tablespoon grated raw onion; 1 to 2 cups grated Swiss or a mixture of Swiss and Parmesan cheese; 1 tablespoon butter, melted; 12 to 16 1-inch thick rounds French bread, toasted until hard

Onion Soup [Soupe à l’Oignon] was pinched from <a href="http://www.tastebook.com/recipes/2737895-Onion-Soup-Soupe-l-Oignon-" target="_blank">www.tastebook.com.</a>

INGREDIENTS

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1 1/2 pounds (680 grams or 24 ounces or about 5 cups) thinly sliced yellow onions

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3 tablespoons (42 grams or 1 1/2 ounces) unsalted butter

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1 tablespoon (15 ml) olive oil

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1 teaspoon (5 grams) table salt, plus additional to taste

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1/4 teaspoon (1 gram) granulated sugar

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3 tablespoons (24 grams or 7/8 ounce) all-purpose flour

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2 quarts (8 cups or 1.9 liters) beef or other brown stock

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1/2 cup (118 ml) dry white wine or dry white vermouth

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Freshly ground black pepper

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3 tablespoons (45 ml) cognac or brandy (optional)

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1 tablespoon grated raw onion

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1 to 2 cups grated Swiss or a mixture of Swiss and Parmesan cheese

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1 tablespoon butter, melted

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12 to 16 1-inch thick rounds French bread, toasted until hard

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