French Onion Soup (a la Julia C)

• 43 g3 tbsp butter
• 15 ml1 tbsp olive oil
• 1.2 l5 cup yellow onions, thinly sliced
• 5 g1 tsp Kosher salt (for onions)
• 1 g1/4 tsp sugar
• 23 g3 tbsp flour
• 1.9 l8 cup beef stock
• 113 g1/2 cup dry white wine
• Kosher salt, to taste
• pepper, to taste
• 15 ml1 tbsp Cognac or brandy (optional)
• French or rustic bread, cut into bite-sized cubes and toasted
• 355 ml11/2 cup Swiss Gruyere, grated

Instructions

1. 1 In a large, heavy-bottomed Dutch oven, melt butter with olive oil over low heat. Add sliced onions, cover, and cook slowly for 15 minutes, stirring occasionally. Remove the lid, increase heat to medium, add 1 tsp salt and the sugar, and cook uncovered, stirring often, for 40 to 45 minutes until onions are a deep golden brown.
2. 2 Add flour to the caramelized onions and cook, stirring constantly, for 3 to 4 minutes. Remove from heat and stir in the beef stock and white wine. Season with salt and pepper to taste, return to the cooktop, and simmer for 30 to 40 minutes. Preheat the oven to 175°C350°F / 175°C345°F during the last few minutes of simmering.
3. 3 Stir in the Cognac or brandy, if using, and check seasoning. Ladle soup into 6 ovenproof bowls, top each with toasted bread cubes, and sprinkle generously with grated Gruyere. Place bowls on a baking tray and bake in the center of the oven for 15 minutes, then switch to broil and move the tray closer to the top element, watching carefully, until the cheese is golden and bubbling. Serve immediately.