Onion Soup

Onion Soup

Marian Morash, author of the 1982 Victory Garden Cookbook, has created the best onion soup I’ve ever eaten. I've modified this recipe to include more onions and less broth so you get onions in every bite.

5 lb bag of large sweet onions

4 tbs butter

1 tbs oil

1 tsp sugar

Salt

3 tbs flour

1 qt beef stock

1 cup dry vermouth or white wine

Freshly ground pepper

¼ cup cognac or brandy (optional, but not for me)

Grated Swiss Cheese

Croutons made from toasted French bread

Finely slice the onions. Melt the butter and oil in a large heavy saucepan. Stir in the onions until coated with butter, cover the pan, and slowly cook for 15 minutes, stirring once or twice. Uncover, stir in the sugar and 1 tsp salt, and cook about 30 minutes  longer until the onions turn a rich brown color. Regulate the heat and stir frequently so that the onions brown, not burn. Add the flour and cook, stirring, for 2-3 minutes.

Remove from the heat and whisk in the broth and wine. Bring to a boil, lower the heat, and simmer partially covered, for 30 minutes. Season with salt and pepper. Just before serving, stir in the cognac or brandy. Top with Croutons and sprinkle lavishly with the grated Swiss Cheese. Brown/melt  the cheese under the broiler.

Gratineed Onion Soup
Butter individual oven proof tureens. Place a toasted slice of French bread in the tureen. Cover with grated Swiss Cheese. Pour in the soup, top with another slice of French bread and sprinkle with grated Swiss cheese combines with some grated Parmesan cheese. Drizzle with 1 tbs of olive oil and bake in a preheated oven at 425 degrees for 30 minutes.