Classic French Onion Soup Unverified!

Needs research: WTF? My pots are either covered or they aren't. I don't have the magic lid kind of lids and my recollection is you've got to be a pretty good stunt guy to keep the lids cracked at my house...


  • 4 large onions, peeled
  • 2 Tbl sunflower or olive oil or a mix thereof
  • 2 Tbl butter
  • 4 cups vegetable stock
  • salt and pepper , to taste
  • 4 slices French bread
  • 1 1/2-2 oz Gruyere or cheddar cheese, grated


Quarter onions before rendering them into 1/4" pieces. Heat oil and butter together in a heavy saucepan. Fry the onions briskly for a few minutes while stirring constantly before reducing the heat and cooking gently for 45-60 minutes. As the onions begin to turn in color they will need more requent stirring.

When the onions are mahogany brown, add the stock and a bit of salt and peper. Simmer partly covered(?) for 30 minutes and season to taste.

Toast the french bread under a preheated broiler. Serve broth in ovenproof bowls and top with a piece of bread and a mound of cheese on each. Return to broiler until cheese is golden brown.