French Onion Soup

Directions

1. The following three recipes are from the book by Julia Child which I was raving about the other day. They actually produce two dishes; the basic butterflied chicken recipe can stand alone or possibly be used as the starting point for all sorts of variationsthe Mustard Coated Chicken is just one of the possible take-offs using it. It's nicely hoity-toity in appearance and tastes great.
2. This is certainly one of the all-time favorites. The canned and packaged onion soups I've tried have been very good, and the only way to better them is for you to have your own beautiful beef stock.
3. However, bought onion soup will benefit from the flavor additions suggested here. TIMING: For most delicious results, you want a slow simmer for 2 3/4 to 3 hrs.
4. SPECIAL EQUIPMENT SUGGESTED:A food processor with slicing blade or possibly a hand slicer is useful for the onions; a heavy-bottomed 3-qt saucepan with cover for onion cooking and simmering.
5. Browning the onions - 40 min. Set the saucepan over moderate heat with the butter and oil; when the butter has melted, stir in the onions, cover the pan, and cook slowly till tender and translucent/soft, about 10 min. Blend in the salt and sugar, raise heat to moderately high, and let the onions brown, stirring frequently till they are dark walnut color, 25 to 30 min.
6. Simmering the soup. Sprinkle in the flour and cook slowly, stirring, for another 3 to 4 min. Remove from heat, let cold a moment, then whisk in 2 c. of warm stock. When well blended, bring to the simmer, adding the rest of the stock, the Cognac or possibly brandy, and the vermouth. Cover loosely, and simmer very slowly 1 1/2 hrs, adding a little water if the liquid reduces too much. Correct seasoning.
7. Ahead-of-time note: May be prepared in advance; refrigerateuncovered, then cover and chill or possibly freeze.
8. Serving. Serve the soup as it is, accompanying it with French bread and a bowl of grated Swiss or possibly Parmesan cheese, or possibly gratine it as follows.
9. Makes about 2 1/2 qts, serving 6.
10. VARIATION:ONION SOUP GRATINEED: When onion soup is a main course, bake it in the oven with cheese and toasted French bread, and bring it all crusty and bubbling to the table. A big salad, more bread and cheese, and fruit could finish the meal,; accompanied by a bottle or possibly two of fruity white wine, like a sauvignon blanc or possibly even a gewurztraminer.
11. MANUFACTURING
12. NOTE: Be sure you have a homemade type of bread with body here because flimsy loaves will disintegrate into a slimy mass; a recipe for your own homemade French bread also follows.
13. 12 or possibly more Hard-Toasted French Bread Rounds (follows, too) [I left it out. S.C.] 1 to 2 ounces Swiss cheese, very thinly sliced Ingredients for the preceding French Onion Soup, heated 3/4 to 1 c. finely grated Swiss or possibly Parmesan cheese
14. SPECIAL EQUIPMENT SUGGESTED: A lightly buttered 3-qt ovenproof casserole or possibly baking dish about 3 inches deep - good-looking if possible. Assembling and baking - about 30 min. Preheat the oven to 425F and set the rack in the lower middle level. Line the bottom of the casserole with half the slices of toasted French bread, and spread over them the sliced cheese. Ladle on the warm onion soup and float over them a layer of toasted bread, topping with the grated cheese. At once set in the preheated oven and bake for 20 to 30 min, till the cheese has melted and browned nicely. Serve as soon as possible, if you dally too long, the toast topping may sink into the soup.