french onion soup

ingredients

1½ pounds onions, thinly sliced

3 tablespoons butter/margarine

½ teaspoon sugar

2 tablespoons plain flour

6 cups vegetable stock

½ cup dry white wine

Bouquet garni of 8 parsley stems, ½ teaspoon dried thyme, 6 peppercorns, and 1 bay leaf, in a small cheesecloth bag

2 tablespoons cognac

method

Cook onions in butter, salt and pepper on medium/low heat until soft, in a large enamel ("le crusset/staube") pot. Add sugar and cook until onions are golden brown. Add the flour and cook, stirring, for 3 minutes. Add wine, then stock and bouquet garni and simmer on low heat for an hour, add cognac and top with stale french bread and old cheese if desired.