French Onion Soup - Wednesday

Although it's getting a tad warmer, it's still great for soup!

Tune in around 12:40 pm TODAY during #InTheKitchenWithKat for your chance to get tickets to the Richmond Home Show!

INGREDIENTS:

• 1 1/2 pounds (680 grams or 24 ounces or about 5 cups) thinly sliced yellow onions
• 3 tablespoons (42 grams or 1 1/2 ounces) unsalted butter
• 1 tablespoon (15 ml) olive oil
• 1 teaspoon (5 grams) table salt, plus additional to taste
• 1/4 teaspoon (1 gram) granulated sugar (helps the onions to brown)
• 3 tablespoons (24 grams or 7/8 ounce) all-purpose flour
• 2 quarts (8 cups or 1.9 liters) beef or other brown stock*
• 1/2 cup (118 ml) dry white wine or dry white vermouth
• Freshly ground black pepper
• 3 tablespoons (45 ml) cognac or brandy (optional)

For the full recipe, please visit Smitten Kitchen!