French Onion Soup - Julie Child Inspired

Ingredients

• 1/4 stick of unsalted butter
• 1/2 tbsp of olive oil
• 4 cups of thin sliced onions
• 1/2 teaspoon of salt
• 1/2 teaspoon of sugar
• 1/2 tbsp of flour
• 4 cups of beef stock
• 1/2 cup of cognac or brandy
• 1 cup of dry white wine
• 1 tsp of balsamic vinegar
• 1 clove of garlic, minced
• 1 tsp of dry thyme
• french bread
• 1 cup of grated Gruyere cheese
• 1/4 stick of unsalted butter
• 1/2 tbsp of olive oil
• 4 cups of thin sliced onions
• 1/2 teaspoon of salt
• 1/2 teaspoon of sugar
• 1/2 tbsp of flour
• 4 cups of beef stock
• 1/4 cup of cognac or brandy
• 1 cup of dry white wine
• 1 tsp of balsamic vinegar
• 1 clove of garlic, minced
• 1 tsp of dry thyme
• french bread
• 1 cup of grated Gruyere cheese

Directions

1. Start by slicing your onions, nice and thin, and set them aside in a bowl.
2. Place a heavy bottomed saucepan on medium heat.
3. Melt butter and combine with olive oil.
4. Stir in the onions, cover, and cook slowly until translucent (about 5 minutes).
5. Stir in the salt and sugar, and let the onions brown. Be sure to stir frequently to ensure the onions do not burn.
6. Add the garlic and stir into the onions for 1 minute.
7. Sprinkle in the flour and stir for another 2 minutes.
8. Remove from the heat, and let the mixture cool for a moment, and whisk in 1 cup of hot stock.
9. When the mixture is well blended, bring it to a simmer, and add the rest of the stock, wine, brandy and balsamic vinegar.
10. Cover loosely, and simmer for 45 minutes.
11. Add the type, taste, and add extra salt if necessary.
12. Preheat the oven to broil.
13. Toast your sliced French bread in the oven with a drop of olive oil. Once crisp, add the bread in your bowl of soup, cover with cheese, and put the bowl in the oven.
14. Melt the cheese so it just starts to brown on the top.