French Onion Soup
| Yield: | 1 Servings |
| Categories: | Soups |
| 3 | tb | Butter |
| 1 | tb | Light olive oil or fresh peanut oil |
| 8 | c | Thinly sliced onions (2 1/2 pounds) |
| 1/2 | ts | Each salt and sugar (sugar helps the onions to brown) |
| 2 | tb | Flour |
| 2 1/2 | qt | Homemade beef stock, (see following recipe for stock), at |
| Least 2 cups of which should be hot | ||
| 4 | To 5 tablespoons Cognac, Armagnac, or other good brandy | |
| 1 | c | Dry white French vermouth |
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