Roscoff Onion Soup

Ingredients

1 tablespoon butter

1 tablespoon olive oil

3 pounds Roscoff pink onions sliced thin

1 teaspoon sugar

3 tablespoons flour

3 tablespoons cognac

thick baguette slices

Melt butter with oil in large saucepan.

When butter has totally melted and stopped foaming add onion slices.

Cover saucepan and cook onions for 15 minutes.

Uncover pan.

Raise heat to medium and add sugar.

Stir together and continue to cook onions uncovered until they reach a deep colour (approx 30 mins.)

Stir in flour and allow flour to cook for a couple of minutes (this removes the raw taste of flour.

Add white wine and allow to evaporate and deglaze the pan.

Add stock.

Turn heat to low and allow to simmer for up to two hours.

Just before serving add cognac.

Place baguette slice in bottom of oven safe soup bowl and grate cheese over top.

Pour soup over top bread and cheese.

Place bowls under broiler and allow cheese to melt.

Tuesday, March 23, 2010 - 4:28pm