French Onion Soup

Soupe a lOignon Gratinee

In France, this standard bistro fare is served so frequently, it is simply
referred to as gratinee.

Serves 6-8

1 Tbsp butter
2 Tbsp olive oil
4 large onions (about 11/2 pounds), thinly sliced
2-4 garlic cloves, finely chopped
1 tsp sugar
1/2 tsp dried thyme
2 Tbsp flour
1/2 cup dry white wine
8 cups chicken or beef broth
2 Tbsp brandy (optional)
6-8 thick slices French bread, toasted
1 garlic clove
12 ounces Swiss cheese, grated

In a large heavy saucepan or flameproof casserole, heat the butter and oil
over medium-high heat. Add the onions and cook for 10-12 minutes until
they are softened and beginning to brown. Add the garlic, sugar and thyme
and continue cooking over medium heat for 30-35 minutes until the onions
are well browned, stirring frequently. Sprinkle over the flour and stir
until well blended. Stir in the white wine and broth and bring to a boil.
Skim off any foam that rises to the surface, then reduce the heat and
simmer gently for 45 minutes. Stir in the brandy, if using. Preheat the
broiler and toast the French bread slices until golden brown. Rub each
slice of the toasted French bread with the garlic clove. Place six or
eight ovenproof soup bowls on a baking sheet and fill about three-quarters
full with the onion soup. Float a piece of toast in each bowl. Top with
grated cheese, dividing it evenly, and broil about 6 inches from the
heating element for about 3-4 minutes until the cheese begins to melt and
bubble.


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