Rather French Onion Soup

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• 1/4 cup butter
• 1 tablespoon rendered bacon fat (or canola oil)
• 8 large onions, thinly sliced into half-moons (approx 3 lbs)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon brown sugar
• 1 tablespoon flour (you can use rice flour for gf)
• 8 cups low sodium beef broth, hot
• 1 sprig fresh thyme (or 1 tsp dried)
• 1/4 cup cognac
• 1 cup dry wine (we used a french sauvignon blanc)
• 6 thick slices french bread, cut to the size of the serving bowls and toasted
• 1 1/2 cups coarsely grated gruyere (for a true french soup, use comte)

Recipe

• 1 heat a heavy saucepan over medium-low heat with the butter and bacon fat.
• 2 stir in the onions and cover.
• 3 cook slowly, stirring once or twice, until onions are tender and translucent, about 12 minutes.
• 4 stir in the salt and sugar, increase the heat to medium, and let the onions cook, stirring just enough to prevent burning, until brown (25 to 30 minutes).
• 5 sprinkle the flour and cook slowly, stirring constantly, for another 3 to 4 minutes.
• 6 remove from heat and whisk in 2 cups of hot stock.
• 7 return to the heat and bring to a simmer, adding the rest of the stock, thyme, cognac, and wine.
• 8 cover and simmer over low heat for 1 1/2 hours.
• 9 remove thyme sprig and simmer a further 15 minutes, adding a little water if the liquid reduces too much. taste for seasoning.
• 10 divide the soup between 6 ovenproof bowls.
• 11 arrange toast on top of soup and sprinkle 1/4 cup of grated cheese on top of each croute.
• 12 place bowls on a baking sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls.
• 13 serve immediately.