French Onion Soup--Gratinee Lyonnaise

In 'The Country Cooking of France' by Anne Willan

• Ready In: 1 hr 25 mins
• 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

1. Melt the butter in a soup pot over low heat.
2. Stir in the sliced onions, season with salt and pepper, and press a piece of buttered aluminum foil down on the onions.
3. Cover the pan and sweat the onions over very low heat, stirring occasionally, 20-25 minutes.
4. 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.
5. Meanwhile, char the halved onion.
6. Heat an electric burner until hot, or heat a small saute pan over a gas burner.
7. 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.
8. When the sliced onions are ready, stir in the broth and add the charred onion.
9. Cover and bring to a boil; simmer to blend the flavors for 10-15 minutes.
10. 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.
11. Discard the charred onion halves, taste the soup, and adjust seasoning.
12. Preheat the broiler and reheat the soup if necessary.
13. Put 4 to 6 deep flameproof soup bowls on a baking sheet and heat in the broiler.
14. Set 2 or 3 croutes in each bowl and ladle the soup on top.
15. Sprinkle with the cheese and broil until the tops are browned.
16. Serve at once--onion soup must be scalding hot.