Onion Soup Gratinée

This soup is a lot of work but it is wonderful! It is a very filling and satisfying meal. It is more like serving a
very large porterhouse steak than a bowl of soup. This recipe will serve six fortunate people.

Ingredients:

Six cups (1.5 l) thinly sliced yellow onions
Three tablespoons (50 ml) unsalted butter
One tablespoon (15 ml) olive oil
Salt and pepper to taste
A quarter teaspoon (1 ml) granulated sugar
(helps the onions to brown)
Two tablespoons (30 ml) all-purpose flour
Two quarts (liters) beef stock

This stock should be homemade and you should splurge on its ingredients.
The quality of the stock will determine the quality of the soup.
Make it with plenty of browned beef bones and browned beef meat.
If you have never made your own stock this is a perfect opportunity to learn.
After the stock is made I prefer to reduce it until almost no additional salt is needed.

A half cup (125 ml) dry white wine
Three tablespoons (50 ml) cognac or brandy

For the gratin:

One tablespoon(15 ml) grated raw onion
Two cups (500 ml) or more of a mixture of grated Swiss and Parmesan cheeses
One or two slices of homemade French bread cut one inch (2.5 cm) thick for each serving, thinly buttered
then toasted until hard and dry and, after cooling enough to handle, rubbed with a cut garlic
clove to perfume these croutons. The croutons should be of a size to fit the soup bowls, covering
the soup. They can be made the day before you plan to serve the soup.

Method:

Melt the butter and oil together in the bottom of a three or four quart (liter) heavy bottomed saucepan or
casserole over moderately low heat.  Add the onions, toss to coat them in oil and cover the pot.  Reduce the
heat to very low and let them sweat for fifteen minutes.   They don't need your attention just now.  This is a
good time to look at Caramelizing Onions.
After fifteen minutes, uncover the pot, raise the heat slightly and stir in the sugar.  Cook onions, stirring
frequently, for thirty to forty minutes until they have turned an even, deep golden brown.  You can slowly
increase the heat during this step but you must stir more often.  This is where my anxiety level goes up: I DO NOT
want to scorch the caramelizing onions but I also don't want to skimp on this step as this is where one builds
the complex and intense flavor base that will carry this soup.  Actually, I have never scorched the onions.
Don't walk away from the stove, watch carefully, stir almost constantly and add drops of additional olive oil as
seems necessary and when the browning or caramelization is done finishing the soup will be a cinch.
After the onions are fully browned sprinkle them with flour and cook, stirring, for three minutes.  Add the wine,
then the stock, a little at a time, stirring between additions.  When all the stock is added season to taste with salt
and pepper.  Bring to a simmer and simmer partially covered for two to three more hours.  Correct seasonings if
needed but go easy on the salt as the cheese will add a bit more saltiness.  Stir in the cognac.  Set aside until needed.

I find that this onion soup is so deeply fragrant and flavor-rich that it can stand alone, but that doesn't mean I
don't enjoy the gratinéed top.  Here's how to do it: Preheat oven to 350F (175C).  Arrange six ovenproof soup bowls
or crocks on a large, foil-lined baking sheet.   Bring the soup back to a boil and divide among the bowls.  To each
bowl, add a half teaspoon (2.5 ml) grated raw onion and a tablespoon (15 ml) of grated cheese.  Stir to combine.
Float your croutons on top of your soup.  Mound grated cheese on top; how much you use will be up to you.
Bake soups on the tray for thirty to thirty five minutes.  The top should be lightly browned.  The soup is now ready
and should be served immediately.  Be careful!  The soup is boiling hot and is easy to spill.  If you have made the
gratin you should serve the soup with a sharp steak knife and a fork as well as a soup spoon.  They will be needed.