Cheese-Topped Onion Soup
From Dorie Greenspan's my french table.
2 Tb evoo
1 Tb butter
4-5 lg Spanish onions, thinly sliced
3 garlic cloves (germ removed)
1 Tb flour
1 C dry white wine
8 C chicken broth
fresh ground pepper
6 slices country bread
2 Tb Cognac or other brandy
1 1/2 C coarsely grated Gruyere
Put evoo and butter in large Dutch over or pot over low heat. Once melted, add onions and garlic, season with salt.
Reduce heat to lowest setting and cook onions, stirring frequently until deep caramel color. Patience, patience, patience, this can take an hour or more. Don't increase heat to do this, just be patient.
Sprinkle flour over onions and stir for a minute. Pour in 1/3C wine and stir to pick up any bits sticking to the pot. Let the wine cook away, about a minute or two.
Pour in broth and remiaing wine, season with salt, and bring to a boil.
Reduce heat so liquid just simmers, partially cover the pot, and cook for 30 minutes.
Preheat broiler. Line baking sheet with foil or parchment and have six, deep, oven-proof bowls ready.
Cut slices of bread to fit the bowls then toast on both sides.
Put bowls on baking sheet. Pour 1tsp Cognac into each bowl, ladle in soup, top with a slice of bread, and cover bread with cheese. Broil just until cheese is melted and bubbling. Serve immediately.