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FRENCH ONION SOUP
Serves 6 to 8

When I’ve made beef broth with bones, which give the soup body from their gelatin, I don’t add flour. Canned beef broth is a fair-enough substitute, but in that case I add a bit of flour for extra body, as below, since I am assuming your choice is more likely canned than homemade. Be careful buying beef broth, however. I’ve noticed that many products today, the ones sold in boxes that are so popular, are called “beef flavored broth.” If you read the label you’ll see these haven’t been anywhere near real beef. I use the quite decent College Inn or Swanson brands. The famous gratineed onion soup of Paris' Les Halles -- a crock of soup-saturated bread encrusted with melted cheese – is my ideal, but if you like the soup is also perfect served with croutons and grated cheese to add at the table.

2 tablespoons butter
1 tablespoon vegetable oil
6 medium onions (2 pounds), sliced (about 6 cups)
2 teaspoons sugar
3 tablespoons flour
3/4 cup dry white wine
1 1/2 quarts beef broth
2 tablespoons cognac or good brandy
Day old or toasted French or Italian bread cut into 1/2 to 3/4-inch slices
1/2 pound Swiss Gruyere or Ementhaler (Switzerland Swiss) or Italian Fontina (or other cheese that melts well, such as Cheddar), shredded

In a 3 to 4-quart pot, heat the butter with the oil over medium heat. Add the onions and toss to coat them well with fat. Cover and let the onions cook for 10 minutes, until they are wilted and beginning to brown. There is no need to stir.

Uncover the pot and stir in the sugar. Continue to cook the onions, stirring frequently, for at least 20 minutes, until they are well-browned.

Stir in the flour and continue to cook, stirring frequently, until the flour turns the color of the onions, 5 to 8 minutes longer.

Stir in the white wine. When the liquid begins to simmer, which will be almost immediately, add the broth and cognac or brandy. Bring to a boil, then reduce the heat, partially cover, and let simmer 30 minutes, stirring occasionally. The soup may be prepared ahead to this point. It can be refrigerated for several days, or frozen for several months. Bring to a simmer before proceeding.

To serve baked with a crust, arrange individual crocks or heat-proof bowls on a baking sheet. Ladle hot soup into each crock or bowl. Top the soup with as many slices of bread as needed to cover the surface. Cover the surface of the bread with shredded cheese.

Bake in a preheated 400-degree oven until the cheese has melted, about 5 minutes.

Alternately, you can serve the soup without a crust. In that case, pass grated Parmigiano-Reggiano and, if desired, croutons.

Serve piping hot.