Everyone has one, here’s mine:
Sitnam’s St. Onge French Onion Soup
1T olive oil
2 lbs. of vidalia onions
1 Bay leaf
2 quarts of beef stock (I prefer Swanson’s Cooking Stock the others I’ve tried taste weak)
1C red wine (I prefer Ravenswood Zinfandel, both cause it adds a deep slightly sweet taste to the soup and cause I like finishing the bottle)
1 tsp sage
salt and pepper to taste
Melt butter and oil in large pot. Add onions, stir to coat. Cover and cook over a low heat until onions are tender (15 minutes). Uncover, rise heat to the lower side of high and stir in salt and sugar, cook 30 minutes stirring often until onions are brown (stirring often is key, they will burn). Lower to med. Stir in flour and cook stirring to brown the flour, slowly poor in 1 C of stock to blend after flour is brown. Add remaining stock, wine and herbs. Simmer slow 30-40 minutes. Season to taste. To serve, scoop into single serving bowls, top with swiss cheese (I prefer Country Farms Deli Sliced Swiss, the other cheeses I’ve tried have the taste and consistency of wood glue when melted) and croutons (I’ve tried to make my own but they all turn to instant mush in the soup so I use plain large generic croutons from the grocery store), broil until cheese is slightly browned.
I’m a French Onion soup connoisseur and I tried 6 different recipes I will never make again until I discovered this one. Not only is this the best thing I know how to make, it keeps well and since it’s my home remedy for everything from cold rainy days to hangovers I cook a pot of this every 2 weeks and microwave a bowl every now and then.