French Onion Soup

My sister gave me this recipe for French Onion Soup. She used sugar to caramelize the onions and I thought it made the soup too sweet. I omitted the sugar and I think it still caramelizes nicely.

Onion Soup Au Gratin

½ stick unsalted butter

4 large onions, halved and thinly sliced
Salt
½ tsp ground black pepper
6 cups beef stock
2 Tbs cognac
4 large thick slices French bread, toasted
1 cup grated Gruyere cheese

Melt the butter in a soup pot.  Add onions and wilt over medium-low heat, covered, for 20 minutes, stirring occasionally.  Sprinkle with salt & pepper.

Add the stock and simmer over medium heat for 15 minutes.  Add the cognac.  Cook until the broth is rich in taste, another 30-40 minutes.

Preheat the broiler to 350 degrees.  Divide the soup among four oven-proof bowls.  Top each with a slice of toasted bread and sprinkle the cheese evenly on top.  Place under the broiler until the cheese melts.



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