Recipes from the Collection of Mark and Danielle Hughes

French onion soup

Serves 3-6

1 tablespoon butter
1 tablespoon olive oil
3 large onions, thinly sliced
1 garlic clove, finely chopped
1/2 teaspoon sugar
1 teaspoon dried thyme (or more if you're using fresh)
1 tablespoon flour
1/2 cup dry white wine
4 cups chicken or beef broth
2 tablespoons brandy or cognac
Day-old baguette, sliced, or plain croutons
6 ounces Gruyère cheese

In a large heavy saucepan, heat butter and olive oil over medium high heat. Add onions and cook about 10 minutes until they are softened and beginning to brown. Add garlic, sugar and thyme and continue cooking, over medium high heat for 25-30 minutes, until onions are well browned. Stir frequently.

Sprinkle flour over onions and stir until well blended. Stir in white wine and broth and bring to a boil. Stir to loosen all the caramelized residue at the bottom of the pan. Reduce heat and simmer gently almost 1 hour. Stir in brandy or cognac.

Preheat broiler. Place ovenproof soup bowls on a baking sheet and fill about 3/4 full with onion soup. Float a piece of bread or some croutons in each bowl and top with grated cheese. Broil about 3-4 minutes, until cheese begins to bubble and brown.

Note: The soup tastes best if prepared a day in advance and reheated the day you're planning to serve it. Simply reserve the broiling step until shortly before soup is served.

Christiane Zwerg      SJMN 5/04

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