French Onion Soup

Name: French Onion Soup
Prep time: 25 min
Cook time: 1 h 32 min
Total time: 1 h 57 min
Yield: 2 serving(s)
Ingredients: 1 tablespoon unsalted butter; 1 1/2 teaspoons olive oil; 1/2 lb onion, peeled and thinly sliced; 1/4 lb leek, thinly sliced (white part only); 1 garlic clove, finely chopped finely; 1/4 teaspoon sugar; 1 1/2 tablespoons all-purpose flour; 4 cups heated beef stock or 4 cups canned low sodium beef broth; 1/4 cup dry vermouth; 1 dash hot pepper sauce (such as Tabasco); fresh ground black pepper; salt; 2 toasted French bread, slices; 4 guyere cheese slices (thinly sliced)

Submitted by Leslie in Texas

"This recipe was in the R.S.V.P. section of an October 1988 issue of Bon Appetit. It was requested from Bistro 110 in Chicago,Illinois. It doubles easily."

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Ready In:: 1hr 57mins
Ingredients:: 14
Serves:: 2

ingredients

1 tablespoon unsalted butter
1 ¹⁄₂ teaspoons olive oil
¹⁄₂ lb onion, peeled and thinly sliced
¹⁄₄ lb leek, thinly sliced (white part only)
1 garlic clove, finely chopped finely
¹⁄₄ teaspoon sugar
1 ¹⁄₂ tablespoons all-purpose flour
4 cups heated beef stock or 4 cups canned low sodium beef broth
¹⁄₄ cup dry vermouth
1 dash hot pepper sauce (such as Tabasco)
fresh ground black pepper
salt
2 toasted French bread, slices
4 guyere cheese slices (thinly sliced)

directions

Melt butter with oil in large pot over low heat.
Add onions,leeks and garlic and cook until onions soften, stirring occasionally, about 15 minutes.
Increase heat to medium-low; add sugar and cook until onions are deep golden brown, stirring frequently, about 30 minutes.
Add flour and stir 3 minutes.
Add stock, vermouth, hot pepper sauce and pepper;simmer 40 minutes and season to taste with salt.
(Can be prepared 1 day ahead. Cool and refrigerate. Rewarm before continuing.).
Preheat broiler.
Divide soup between two 8 ounce soup crocks or oven-proof bowls.
Top each with toasted bread and 2 slices cheese.
Broil until cheese melts and top is deep golden brown; serve immediately.