French Onion Soup or as it is properly known, Soupe a l’Oignon Gratinee is a very filling and comforting soup when made with time and love. Most onion soups you will eat in restaurants are just beef broth and onions topped with croutons and cheese. When I make this at home, I take this a step (or 2) (maybe 3) farther. I start by making my brown stock by roasting bones and a mirepoix for a couple of hours, then I simmer the roasted mixture for 6 to 8 hours until it is reduced by half. I then strain the broth and cool it. This is a classic brown stock, then I will take large amount of sliced onions, a liter of wine and simmer this for another 6 or 8 hour until reduced reduced by half again. I will then bottle the remaining stock in mason jars and freeze for future use. I takes me about 3 days and 12 pounds of sliced onions to make my beef base, from this I will get a yield of 6 or 7 liters. I will add some of this to my soup to make it thicker and richer

FRENCH ONION SOUP GRATINEE

4 oz. butter

2 1/2 lbs onions, sliced thin

4 cloves garlic

5 qt. beef stock, or half beef and half chicken stock

salt

pepper

8 oz. red wine

4 oz balsamic vinegar

4 oz brown sugar

3 oz tomato paste

croutons

1 lb Gruyere or Swiss cheese, or a mixture, coarsely grated

Directions

1. Heat the butter in a stock pot over moderate heat. Add the onions and garlic and cook until they are golden. Stir in brown sugar . Note: The onions must cook slowly and become evenly browned. Add tomato paste, wine and vinegar. This is a slow process and will take about 30 minutes. Do not brown too fast or use high heat.
2. Add the stock and bring to a boil. Simmer until the onions are very tender and the flavors are well blended, about 20 minutes.
3. Season to taste with salt and pepper.
4. For each portion, fill and individual service soup crock with hot soup. Place croutons on top, and cover with cheese. Pass under the broiler until the cheese is bubbling and lightly browned. Serve immediately.