(POSTED: August 17, 2004)
Better French Onion Soup
The dry white wine is a wonderful addition, but may be ommitted if you like.
6 Tbsp. butter
1 Tbsp. olive oil
3 lbs. medium yellow onions, peeled and thinly sliced
1 tsp. sugar
1 Tbsp. flour
8 C. beef stock
2 C. dry white wine
Freshly ground black pepper
4 hamburger buns
8 slices of provolone cheese
Over medium heat melt 3 tablespoons of the butter, and the olive oil in a large heavy stock pot. Add sliced onions, cover and cook, stirring occasionally, until the onions are soft and translucent. Increase heat to high, remove lid, add sugar, and salt. Saute, stirring often until onions are very soft, and a deep golden brown.
Reduce heat to medium, sprinkle in flour, and cook stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to bliend, and then add the remaining beef stock and wine. Season to taste with salt and pepper, and simmer for 30 minutes.
Preheat oven to 425 degrees. Brush hamburger buns with remaining butter, and place bread in oven, and let this brown. When the bread as browned remove it from the oven. Gather 8 small oven proof bowls, and spoon in soup, add one bun half, and then fill bowl with soup. Add one slice of provolone, and place soup bowls in a baking dish, and place into oven. When the cheese has toasted remove.
You may also wish to use a baguette if you have it on hand. You do not need to place the soup back into the oven. You can simply top with cheese and serve. Serves 8.