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Title: Soup: French Onion Soup (Au Pied De Cochon Restaurant/Paris)
Yield: 6 Servings

Ingredients

      2 tb (1/4 stick) unsalted butter
    1/4 c  vegetable oil
  3 1/2 lb onions, thinly sliced
      2 c  dry wine
      6 c  chicken stock or canned
      1    low-salt broth
 
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     12    1/2-inch thick french bread
      1    baguette slices, toasted
      1 c  gruye're cheese (about 4 oz)

Instructions

Melt butter with oil in heavy large pot over medium heat. Add onions,
cover and cook until lightly colored, stirring occasionally, about 45
minutes. Add wine and bring to boil, scraping up any browned bits. Cook 5
minutes. Add browned bits. Cook 5 minutes. Add stock and bring to
simmer. Simmer uncovered 1-1/2 hours. Season to taste with salt and
pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to
simmer before continuing.)

Preheat broiler. Ladle soup into boilerproof bowls. Top with slices of
toasted French bread. Sprinkle with grated Gruyere cheese. Broil until
cheese melts. Serve immediately.

SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II

Shared by Cate Vanicek

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