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French Onion Soup

Ingredients

  • 1 1/2 pounds (680 grams or 24 ounces or about 5 cups) thinly sliced yellow onions
  • 3 tablespoons (42 grams or 1 1/2 ounces) unsalted butter
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 grams) table salt, plus additional to taste
  • 1/4 teaspoon (1 gram) granulated sugar (helps the onions to brown)
  • 3 tablespoons (24 grams or 7/8 ounce) all-purpose flour
  • 2 quarts (8 cups or 1.9 liters) beef or other brown stock*
  • 1/2 cup (118 ml) dry white wine or dry white vermouth
  • Freshly ground black pepper
  • 3 tablespoons (45 ml) cognac or brandy (optional)
  • 1 tablespoon grated raw onion
  • 1 to 2 cups (to taste) grated Swiss (I often use Gruyere) or a mixture of Swiss and Parmesan cheese
  • 1 tablespoon butter, melted
  • 12 to 16 1-inch thick rounds French bread, toasted until hard

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