Vegetarian French Onion Soup

1. 1

   1. melt the butter with the oil in a 4 quart sauce pot on low. add the sliced onions, cover the pot, and cook slowly for 15 min. until the onions turn translucent and soften.

2. 2

   2. uncover the pot, raise the heat to med., and add the salt and sugar. cook for 30-40 min. stirring frequently, until the onions have turned an even, deep, golden brown.

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   3. off the heat, stir in the boiling stock and the white wine. return the pot to the heat, and simmer partially covered for 30 to 40 min. more.

4. 4

   4. preheat the oven to 400 degrees.

5. 5

   5. turn off the soup to stir in the cognac. adjust the seasoning.

6. 6

   6. ladle the soup into oven-proof bowls. stir in a little of the grated gruyere, float the toasted baguette slices on top, and layer on more cheese.

7. 7

   7. set the bowls on a large cookie sheet and put them into the preheated oven for about 20 min. until the soup is bubbling and the top is lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.