French Onion Soup

- 1 – ½ pounds of thinly sliced yellow onions. 

- 3 tablespoons unsalted butter

- 1 tablespoon olive oil

- 1 teaspoon salt

- 1/4 teaspoon granulated sugar

- 3 tablespoons all purpose flour

- 2 quarts of vegetable, beef, chicken or pork stock (we use stock made from our pigs neckbones.)

- 1/2 cup burgundy wine

- freshly ground black pepper

- OPTIONAL: 3 tablespoons of cognac or brandy

For the soup bowls
- 1 tablespoon finely chopped 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 Annie’s Naturally Sourdough bread.  Toasted until crisp.  Any of Annie’s Naturally breads will work.


1.  Melt the butter and oil together in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat. Add the onions, toss to coat them in oil and cover the pot. Reduce the heat to real low and let them slowly steep for 15 minutes.

2. After 15 minutes, uncover the pot, raise the heat slightly and stir in the salt and sugar. Cook onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown. Don’t skimp on this step, as it will build the complex and intense flavor base that will carry the rest of the soup.

3.  After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes. Add the wine in full, then stock, a little at a time, stirring between additions. Season to taste with salt and pepper. Bring to a simmer and simmer partially covered for 30 to 40 more minutes, skimming if needed. Correct seasonings if needed but go easy on the salt as the cheese will add a bit more saltiness. Stir in the cognac/brandy, if using.

4.  Preheat oven to 325. Arrange six ovenproof soup bowls or crocks on a large, foil-lined baking sheet. Bring the soup back to a boil and divide among six bowls. To each bowl, add 1/2 teaspoon grated raw onion and a tablespoon of grated cheese. Stir to combine. Dab your croutons with a tiny bit of butter and float a few on top of your soup bowls, attempting to cover it. Mound grated cheese on top of it; how much you use will be up to you.

5.  Bake soups on tray for 20 minutes, then preheat broiler. Finish for a minute or two under the broiler to brown the top lightly. Grab pot holders, and serve immediately.