French Onion Soup--Gratinee Lyonnaise

Name: French Onion Soup--Gratinee Lyonnaise
Prep time: 1 h 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 4-6 serving(s)
Ingredients: 4 tablespoons butter; 5 -6 yellow onions, thinly sliced; salt; pepper; 1 yellow onion, halved but not peeled; 1 teaspoon sugar; 1 1/2 quarts veal broth (I'd have to use beef broth); 1 cup grated gruyere cheese; 1/2 baguette; melted butter or olive oil

Submitted by ratherbeswimmin

"In 'The Country Cooking of France' by Anne Willan"

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Ready In:: 1hr 25mins
Ingredients:: 10
Serves:: 4-6

ingredients

4 tablespoons butter
5 -6 yellow onions, thinly sliced
salt
pepper
1 yellow onion, halved but not peeled
1 teaspoon sugar
1 ¹⁄₂ quarts veal broth (I'd have to use beef broth)
1 cup grated gruyere cheese
Baked Croutes
¹⁄₂ baguette
melted butter or olive oil

directions

Melt the butter in a soup pot over low heat.
Stir in the sliced onions, season with salt and pepper, and press a piece of buttered aluminum foil down on the onions.
Cover the pan and sweat the onions over very low heat, stirring occasionally, 20-25 minutes.
Remove the lid and foil, increase the heat, and continue cooking, stirring occasionally to prevent scorching, until the onions are reduced, concentrated, and very dark brown, 8-10 minutes longer.
Meanwhile, char the halved onion.
Heat an electric burner until hot, or heat a small saute pan over a gas burner.
Sprinkle the cut surfaces of the onion with the sugar and set the halves, cut side down, on the burner or pan; cook until dark brown, 2-3 minutes.
When the sliced onions are ready, stir in the broth and add the charred onion.
Cover and bring to a boil; simmer to blend the flavors for 10-15 minutes.
Make the baked croutes--cut the baguette into uniform slices, 3/8 to 1/2 inch thick; brush them lightly on both sides with melted butter or olive oil; put on a baking sheet and toast in a preheated 375° oven, turning once, until dry and lightly browned, 10-15 minutes.
Discard the charred onion halves, taste the soup, and adjust seasoning.
Preheat the broiler and reheat the soup if necessary.
Put 4 to 6 deep flameproof soup bowls on a baking sheet and heat in the broiler.
Set 2 or 3 croutes in each bowl and ladle the soup on top.
Sprinkle with the cheese and broil until the tops are browned.
Serve at once--onion soup must be scalding hot.