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Soupe à L'Oignon Gratinée

Source of Recipe


From "A Treasury of Great Recipes" by Mary and Vincent Price



List of Ingredients



• 3 Tbsp bacon drippings
  
• 4 large onions, chopped
  
• 2 Tbsp flour
  
• ½ tsp salt
  
• 1/8 tsp pepper
  
• 1 clove garlic, minced
  
• A sprig of parsley
  
• A pinch of thyme
  
• 1 quart good chicken or beef stock
  
• 1 cup dry white wine
  
• 1 Tbsp Cognac
  
• One slice French bread, toasted, for each serving
  
• Grated Gruyère cheese
  
• Grated Parmesan cheese
  






Instructions



1. In a deep saucepan, heat the bacon drippings. Sauté the onions in the drippings. Cook over medium heat until onions are soft. Add the flour, salt, pepper, and minced garlic. Cook until mixture is golden brown but not burned.
   
   
2. Add parsley, thyme, chicken or beef stock, and wine, and simmer for 45 minutes. Add the Cognac.
   
   
3. Serve in individual ovenproof bowls with one slice toasted French bread in each. Top bread with grated Gruyère, and top that with grated Parmesan. Place in a very hot oven until cheese melts and forms a brown crust.