Le Bonne French Onion Soup
1 1/2 lbs. (approximately 4 large) sweet Bermuda or
Spanish onions, peeled and thinly sliced
1 tsp. granulated sugar
1 C. dry white wine
2 quarts (8 C.) beef broth, preferably homemade
2 ribs celery with leaves, each cut in half
Salt to taste (depending upon the saltiness of the broth and
Black pepper to taste
1/4 C. dry Fino sherry
4 (1/4-inch thick) slices baguette (French bread)
1/4 C. coarsely grated Emmenthal or Gruyere cheese
. Cook onions and sugar in butter over low heat until
onions are lightly caramelized (about 20 – 30
. Add wine. Increase flame to medium and cook until
wine is reduced by half (about 5 minutes).
. Add broth, celery, salt, and pepper. Bring to boil
over high flame.
. Reduce heat to low, partially cover, and simmer for
approximately 40 minutes.
. Remove celery; discard it.
. Add sherry; simmer 5 minutes longer.
— Prepare baguette-topped soup:
. Preheat oven to 375 degrees F.
. Lightly toast each slice of baguette. Set aside.
. Place soup bowls on jelly roll pan or cookie sheet.
. Put jelly roll pan or cookie sheet (containing empty
soup bowls) on center shelf of oven.
. Pull out shelf (so that you can fill the soup bowls).
. Ladle soup into 4 individual oven-proof soup bowls.
. Top each soup-filled bowl with one toasted slice
. Sprinkle 1 tablespoon cheese over top of each bowl.
. Push back oven shelf.
. Heat until cheese melts and bubbles (approximately
5 – 6 minutes).
Yield: 4 servings