1 ½ pounds yellow onions, sliced thinly (about 5 cups)
3T butter
1T oil
1 t salt
1 t sugar
3 T flour
2 quarts beef stock or canned beef broth
½ c dry white wine or vermouth
salt and pepper
8 rounds of day old French bread or toast
1-2 cups grated or sliced Swiss cheese
Heat butter and oil in heavy bottomed saucepan. Add sliced onions. Stir. Cover saucepan and simmer on low for 15 minutes.
Heat broth in a separate saucepan.
Uncover, raise heat to medium-low, stir in salt and sugar and cook an additional 30-40 minutes, caramelizing the onions to a golden brown.
Sprinkle flour over onions, stir and cook for 3 minutes.
Add hot broth.
Add wine.
Simmer partially covered for an additional 30-40 minutes.
Set aside until ready to serve
Reheat to simmer. Pour over bread rounds in soup bowls or mugs. (put bowls on a cookie sheet.) Sprinkle with cheese and broil until cheese melts. (Top of bowls should be a few inches under coils of broiler. )
French onion soup always follows prime rib dinner. at our house. I simmer those bones to make a lovely bone broth. Prime Rib Christmas Dinner means French Onion Soup for New Year's Eve.
