French Onion Soup
5 cups thinly sliced yellow onions
3 tablespoons butter
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon sugar
3 tablespoons flour
2 cups beef stock
4 cups chicken stock
1 cup water, optional
1/2 cup dry white wine, or dry white vermouth
3 tablespoons cognac, right before serving
1 Cook the onions with oil and butter, covered, over medium heat for about 15 minutes.
2 Uncover, stir in the sugar and salt and cook for about 35 minutes, stirring frequently. The onions will turn a deep deep golden brown.
3 While the onions are cooking, in a separate saucepan, add the beef and chicken stock and bring to a boil. I found that the soup was a bit too salty for my taste, so I added a cup of water but it depends on your taste. If you used low sodium stock than I don't think you need the water.
4 While the stock is boiling, sprinkle the flour onto the onions and stir until absorbed.
5 Add in the boiling stock, wine and season to taste. Simmer partially covered for 30 minutes. Just before serving, stir in the cognac. Or, bring it to the table for some fun!