French Onion Soup

[New instructions for induction cooktop:

Brown onions in ironclad large frying pan at 5 and 6. Then,

TRANSFER to 3 quart pour pan to add the liquid - it makes about 8 cups, too large a volume for the frying pan.]

The basic recipe is from Vegetarian Times, though I've tweaked it. The trick is to brown the onions on a fairly medium high flame, stirring and watching so they don't burn.

NEW IDEA: I find it nearly impossible to get the cheese tops to brown, even at High Broil. I read that you can take bread squares (not croutons), put the cheese on top, and broil only those, and add them to the soup bowls. Worth a try!

As a special splurge we bought ceramic soup mugs in Sedona, AZ, which are oven-proof and perfect for this dish, so the cheese browns.  You need to do it under the broil setting and it always takes longer than you think it will.

Serves 6

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2 Tbs. unsalted butter
1 Tbs. vegetable oil
4-5 large onions (about 3 lb.), peeled, halved and thinly sliced crosswise
3 cloves garlic, minced
2 Tbs. whole wheat flour
6 cups vegetable broth (6 c water + 2 T. Israeli soup powder)
1/3 cup dry sherry
1 tsp. Dijon mustard
1 tsp. wine vinegar
6 1/2-inch slices wholegrain bread, toasted
2/3 cup shredded Jarlsberg or Gruyère cheese
Grated Parmesan 

Heat butter and oil in heavy, large soup pot or deep frying pan (with a lid) over medium high heat. 

Add onions and garlic and cook until the onions separate and start to release liquid. Reduce heat to medium, and cook, stirring occasionally, until onions are very tender and brown, and the onions have cooked down to a smaller volume. This takes patience - it's about a half hour or more, depending on how high the burner is. Best to have other things to do in the kitchen, or something to read! (If the heat isn't high enough, the onions steam down but don't brown.)

Stir in flour, and cook 3 to 4 minutes, stirring constantly. Blend in broth, sherry and mustard. 

Cover, and simmer 15 minutes, stirring occasionally. Stir in vinegar.

To serve: Cut toast in small pieces. Ladle soup into the bowl, place toast on top, and cover with grated cheese and some Parmesan. If you have oven-proof bowls, place under the broiling element set at high until cheese is bubbly and golden, about 5 minutes. (Watch closely) If not, the heat of the soup will melt the cheeses. 

Nutritional Information

Per SERVING: Calories: 279, Protein: 9g, Total fat: 10g, Saturated fat: 4g, Carbs: 39g, Cholesterol: 18mg, Sodium: 794mg, Fiber: 5g, Sugars: 7g