French onion soup is hard to improve upon. While is a slight departure from the classic recipe, it is a traditional as it comes. It also makes a wonderfully rich stock to use in other soups, especially vegetable soups.
Not French Onion Soup
Author: Sally Sampson
Serves: 9 to 10 cups
- ¼ cups unsalted butter
- 3 large Spanish onions, finely sliced or chopped (about 6 to 7 cups)
- 3 garlic cloves, pressed or finely chopped
- ½ teaspoon sugar
- 7 cups beef or chicken stock
- 1 cup dry red wine
- 1 teaspoon dried thyme, or 1 tablespoon chopped fresh
- ¼ cup Cognac
- Place a heavy-bottomed stockpot over low heat and, when it is hot, add the butter. When the butter has melted, add the onions, garlic, and sugar and cook, covered, over low heat for 45 minutes. Stir occasionally.
- Add the stock, wine, and thyme; stir, raise the heat to high, and bring to a boil. Lower the heat to low and cook, uncovered, for 1 hour.
- If not, just add the Cognac. Serve immediately, or transfer to a container, cover, and refrigerate up to three days.