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FRENCH ONION SOUP
Recipe adapted from Julia Child, “The Way to Cook”.
Prep Time: 15 min.
Cook Time: 2 hrs. 10 min.
Yield: 6 servings
1/2 stick butter (this is pure Julia!)
1 tablespoon olive oil
8 cups thinly sliced onions, about 2-1/2 pounds
1/2 teaspoon sugar
2 teaspoons flour
8 cups homemade beef stock, or good quality store bought stock
1 cup dry white wine like Chardonnay or Pinot Grigio
8 (1/2-inch) thick slices of Great Low Carb Bread Company’s Onion Pockets
3/4 pound coarsely grated Gruyere
Heat a heavy saucepan, or Dutch oven, over moderate heat with the butter and oil.
After the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, this will take about 10 minutes.
Blend in sugar and increase the heat to medium high, and let the onions brown and caramelize.
Stir frequently until onions are a dark walnut color, 25 to 30 minutes. Don’t rush caramelizing the onions; this is what builds the flavor foundation of this soup.
Sprinkle the flour on the onions and cook slowly. Stir for another 3 to 4 minutes.
Remove from heat, cool several minutes, then whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock and wine.
Cover the saucepan loosely, and simmer slowly for 1-1/2 hours. Add a little water if the liquid reduces too much.
Taste for seasoning and re-balance if necessary.
Divide the soup among 6 ovenproof bowls.
Arrange sliced and toasted Great Low Carb Bread Company Onion Pockets on top of soup and sprinkle generously with grated Gruyere cheese.
Place bowls on a cookie sheet and set under a preheated broiler until cheese melts and forms a crust over the tops of the bowls.