Yeah, I have a Tailgating Blog - but who cares if I cross-blog? Me? no. You? Michael Madeira? clearly not.
So as I, not so, quietly go crazy this fine Friday morning - I submit, for your perusal...
6 T Butter; 1 T olive oil; 3 lbs yellow onion (peeled and thinly sliced); 1 t sugar; Salt; 1 T flour; 8 cups beef stock (or 4c beef and 4c chicken); 2 cups dry white wine; fresh ground black pepper; 1 baguette; 1 lb gruyere (shredded)
1. Melt 3 T Butter and the oil in a large heavy pan on medium-low heat. Add onions, cover and cook until soft and translucent (stir occasionally). On Medium-high heat uncover and add sugar and salt to taste. Saute, stirring often until onions are very soft.
2. Reduce heat to Medium, add flour, stir and cook for 2-3 minutes. Blend in 2 cups of stock; add remaining stock and wine. Season to taste with salt and pepper. Simmer about 30 minutes.
3. Preheat oven to 425F. Slice bread into thick slices (soup should serve about 8). Butter both sides of bread (with reserved butter) and toast until both sides are golden brown. *can also use day old baguette and skip toasting.
4. Place one slice of toast in each ovenproof bowl, fill bowls with soup. Spread a thick layer of cheese on top of soup. Set bowls on baking pan and place in oven until cheese has browned.
** we've adapted FOS recipes for tailgating in the past by making the broth and "crouton" (sliced baguette toasted with cheese) adhead of time. Heat the soup at the tailgate; place a crouton in insulated bowl/cup; pour warm soup over crouton. Have some extra cheese for on top!