French Onion Soup

(Courtesy of Bonnie Tiedt)

Ingredients: 

4 Tbsp. butter 

2 Tbsp. olive oil 

6 c. sliced onions 

4 cloves garlic 

1 tsp. sugar 

1/3 c. cognac 

1 Tbsp. Dijon mustard 

1/2 tsp. thyme 

3 Tbsp. flour 

3 qts. beef stock 

1 1/2 c. champagne (or dry white wine) 

salt and pepper 

For topping: 

8 slices crusty French bread 

8 oz. shredded gruyere cheese (Swiss) 

8 oz. mozarella cheese 

4 oz. parmesan cheese 

Heat butter and olive oil in large Dutch oven. Add onions and cook over high heat for 15 minutes. Add cloves of garlic and sugar. Reduce heat and cook until golden brown. (be patient!) Pour in cognac, warm and ignite. Add mustard and thyme. Stir in flour and cook for 3 minutes. Stir in beef stock and champagne and simmer 1 hour. Top with stale (or toasted) bread and grated cheese. Broil until cheese melts.

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