This recipe is all over the internet, and for good reason. This was our first course for Thanksgiving. I served it with garlicky-toasted thick French bread slices, and a sprinkling of soy parmesan. Heaven on earth! This will replace my go-to onion soup, most definitely!
French onion soup
4 tablespoons margarine
1 tablespoon olive oil
8 cups thinkly sliced onions (about 2 1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon flour
8 cups beef stock
pinch of thyme
1/4 cup cognac or other good brandy
1 cup dry white wine
1″ thick slices of French bread, toasted
grated soy parmesan
Heat a heavy saucepan over moderate heat with the margarine and oil. When the margarine has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently, until they are a dark walnut color, 25 – 30 minutes.
Sprinkle the flour and cook slowly, stirring, for another 3 – 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to a simmer, adding the rest of the stock, Cognac, and wine. Cover loosely, and simmer very slowly 1 1/2 hours. Taste for seasoning. Serve each bowl with a crouton and sprinkling of soy parmesan. Makes 10 servings.