MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. French Onion Soup
Categories: Vegetables, Wine, Breads, Beef, Cheese
Yield: 5 Dervings

3 tb Unsalted butter
3 lb Onions; peeled, thin sliced
1/2 ts Salt; more to taste
2 qt (8 cups) beef stock
1 c Dry white wine
1 tb Dry sherry
1 tb All-purpose flour
1/2 ts Black pepper; or more
French bread in 8 to 12 1/2"
- slices
1 1/2 c Grated Gruyère cheese

Melt butter in a heavy Dutch oven over medium heat. Add
onions and 1/2 teaspoon salt, stir and cover, letting
onions soften for 5 minutes. Remove lid and let onions
caramelize until golden brown over medium heat, stirring
occasionally. Adjust heat if onions are browning too
quickly. The caramelization process may take 45 to 60
minutes.

Meanwhile, warm broth in a saucepan over low heat.

Once onions are caramelized, add wine and sherry to the
pot and allow mixture to come to boil. Stir in flour and
let thicken for a minute or two.

Slowly add warm broth, 1/4 teaspoon salt and the pepper
to the onion mixture and boil uncovered for 10 minutes.
Add more salt and pepper to taste.

Heat the broiler, and arrange individual ovenproof
casseroles on a baking sheet. Ladle soup into
casseroles, and cover top with bread slices. Sprinkle
each casserole generously with Gruyère. Broil for a
minute or two, watching carefully, until cheese melts
and browns. Serve immediately.

UDD NOTES: If you don't have "oven-proof" bowls, toast
the bread slices w/cheese on top in a toaster oven and
ladle the soup into regular bowls and place toasted
cheese bread atop. Also, instead of adding the sherry
while cooking - add a TB to each bowl just before the
broiling.

By Sara Bonisteel

YIELD: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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