French onion soup is an onion and beef broth based soup traditionally served with croutons and cheese as toppings. Although ancient in origin, this dish underwent a resurgence of popularity in the 1960s due to the growth of French cooking in the United States.

Ingredients

• 3 Tablespoons Butter
• 1 Tablespoon Cooking oil
• 1 1/2 pound Yellow onion (5-6 cups)
• 1 teaspoon Salt
• 1/2 teaspoon Sugar
• 1 Bay leaf
• Salt and fresh ground pepper to taste
• 64 ounces Hot beef broth (or bouillon granules)
• 1 cup Red wine
• 1/2 teaspoon Sage
• 3 tablespoons Flour, or more if needed
• Croutons, I use melba wheat toast
• Melted butter
• 2 Onions, raw
• Swiss cheese, grated
• Parmesan cheese, grated
• 2 ounces Swiss or Mozzarella cheese slices

Directions

• In a 4 quart saucepan, melt butter and oil. Add sliced ringlets of yellow onion. Stir to coat with butter. Cover and cook over low heat 15-20 minutes, stirring occasionally until onions are tender. Cover pan, raise heat to medium/medium-high heat. Stir in salt and sugar (Sugar will brown the onions). Cook for 15 minutes, stirring often until onions reach a deep color. Lower heat to medium, stir in flour (add a bit more butter if flour does not absorb into paste with onions.) Cook slowly, stirring constantly about 2 minutes to brown flour slightly. Remove from heat. Pour in 1 cup of the hot beef broth, stir with a wire whisk. Add additional broth, bay leaf and sage. Simmer until soup is hot. Pour hot soup into baking crocks. Layer a little of each: onion, cheese mixture, Melba toast, cheese slice, 1 teaspoon liquid butter. Bake at 350 for 30 minutes (middle shelf), until hot and bubbly. Heat a short time under broiler to brown top is necessary.

Notes

• Be careful not to burn.