French Onion Soup
Serves 4. Recipe is by Corinne Cook.
2 large onions, about ½ pound
4 tablespoons butter
2 tablespoons flour
3 (14.5-ounce) cans beef broth
¼ cup wine, preferably red
Salt and black pepper to taste
Pinch of cayenne pepper, if desired
4 (3/4-inch thick) slices French bread
Butter for bread
½ cup grated Swiss or provolone cheese
1. Peel and chop onions on mandolin (if you have one) or finely chop; set aside. If you don’t want big rings of onions from the mandolin, you can roughly chop 3 or 4 times with a large knife before sautéing.
2. In large skillet melt butter and sauté onions over medium heat until onions are clear and golden brown. Stir occasionally to prevent burning.
3. When onions are lightly browned, stir in the flour until it’s well blended.
4. Pour in broth and wine.
5. Season with salt and pepper. Do not over-salt because the broth may be salty. Add a pinch of cayenne if desired. Bring to slow simmer over medium heat until mixture comes to slow boil. Cover, reduce heat to low and continue cooking for about 18-20 minutes. Stir occasionally.
6. Before serving the soup, prepare the French bread: In toaster oven brown one side of each bread slice. Remove from oven and lightly butter the untoasted side, then toast it but just until lightly browned. Sprinkle generously with grated cheese and place toast back in oven. Broil until cheese is melted and immediately place over hot bowls of onion soup.