Melt the butter with the oil in a heavy 4 quart saucepan.
Add the onions, cover and cook slowly over low heat until soft.
Raise the heat to medium high, uncover, and stir in the salt and sugar. This step requires some watching to avoid burning the contents. Continue cooking 20 to 40 minutes, stirring frequently. The onions will carmalize, turning a deep rich brown, thnaks to the sugar. They will also develope a rich, nutty flavor thanks to the slow cooking.
Sprinkle the flour over the onion mixture and stir for 2 to 3 minutes, then remove from the heat.
Add the broth and bay leaf. Partially cover and simmer for 45 minutes. Season to taste.
Let cool, discard the bay leaf, then pour the soup into a 8 cup freezer container, allowing 1/2 of headspace.
Chill, label and freeze the soup for up to 2 months.
To use thaw in the refrigerator then heat in the microwave until piping hot.
Prepare six soup bowls, each wiht 1/4 cup of croutons and 1/3 cup of swiss cheese.
Gently pour the hot soup over the cheese and croutons and serve.
A plain yellow onion develops a deep rich flavor during the long slow cooking in this receipe. After intial organization the soup pot can simmer away almost unattended.
Originally Submitted
9/16/2012
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