french onion soup

Course Soups and Stews

Ingredients in this Recipe

1 1/2 pounds (680 grams or 24 ounces or about 5 cups) thinly sliced yellow onions
1 tablespoon (15 ml) olive oil
1 teaspoon (5 grams) table salt, plus additional to taste
1/2 cup (118 ml) dry white wine or dry white vermouth
1/4 teaspoon (1 gram) granulated sugar (helps the onions to brown)
2 quarts (8 cups or 1.9 liters) beef or other brown stock*
3 tablespoons (24 grams or 7/8 ounce) all purpose flour
3 tablespoons (42 grams or 1 1/2 ounces) unsalted butter
3 tablespoons (45 ml) cognac or brandy (optional)
Freshly ground black pepper

See Full Recipe at Smitten Kitchen