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Onion: Elegant Onion Soup

Source of Recipe

Jody Prival


List of Ingredients

2 tablespoons butter
3 cups thinly sliced onions
2 tablespoons flour
2 quarts fonds blanc
3/4 tablespoon salt
1/4 teaspoon fresh ground black pepper
16 slices French bread (1/2")
8 tablespoons grated Gruyere and Parmesan combined


Recipe

Melt the butter in a heavy saucepan or a Dutch oven. Add the prepared onions and cook slowly, 30 to 40 minutes, over low heat until golden brown, stirring often. When the onions are browned, stir in the flour and add the fonds blanc, blending it in vigorously with a whisk. Bring the soup to a full boil. Reduce heat and simmer for about 30 minutes. Taste for seasoning and add salt and pepper as needed.

Split a loaf of French bread in half, lengthwise, and cut into 1/2-inch slices. Place the slices on a baking sheet and brown lightly in a 375ºF oven for 5 to 8 minutes. Pour the soup into ovenproof bowls. Cover the surface with the prepared croutons and top with the grated cheese. Use 1 heaping tablespoon per bowl. Place the filled bowls under the broiler or in a very hot oven to melt and brown the cheese. Serve immediately. Serves 8.