French Onion Soup

Heat the oil in a heavy 5-6 qt. pan. Add the butter. When the butter has melted, add the onions and cook slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly until onions caramelize and turn to a rich brown color. Do not let them burn! This will take 45-60 minutes.

Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Simmer uncovered for 30 minutes.

To serve:

Toast the French bread slices until golden brown. Ladle the soup into a ovenproof bowl, add the toasted bread and cover with the cheese. Bake at 350 degrees F. for 20 minutes or 5 minutes under a hot broiler.

Serving Tips

Another way to serve this soup is to ladle it hot into ovenproof bowls and add the gruyere cheese. Top with a circle of puff pastry dough big enough to fit over the top of your bowl. Press the pastry down around the bowl until it is sealed tight. Cut 1 small slit in the top. Bake at 450 degrees F. for 15 minutes until the top is puffed and a beautiful golden brown. Serve immediately.

Pacific Chef

1210 11th Street
Bellingham, WA 98225
360-676-1199

In Historic Fairhaven next door to the Colophon Cafe

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