My daughter, her soon-to-be French mother-in-law, and I made this soup two days before my daughter’s wedding, which was held at my home. Her vision was to serve French onion soup at midnight, and we did, inviting the band and all remaining guests to join us.
In a heavy saucepan over medium heat, melt the butter with the olive oil. Add the onions and cook, stirring, until translucent, 4–5 minutes. Reduce the heat to low, cover, and cook until lightly golden, about 10 minutes. Uncover, sprinkle with the sugar and salt, and raise the heat to medium. Cook, stirring often, until the onions are golden brown, 20–30 minutes.
Sprinkle the flour over the onions and stir until the flour is browned, 2–3 minutes. Slowly add the broth and
Meanwhile, ready the topping. Preheat the broiler. Put the bread slices on a baking sheet and broil, turning once, until dry but not colored, about 3 minutes per side. Rub both sides of each slice with the cut sides of the garlic cloves, then brush both sides with the olive oil. Return to the broiler and broil, turning once, until lightly golden, about 2 minutes per side.
© 2013 All rights reserved. Published by Weldon Owen.