French Onion Soup

French Onion Soup

Serves 4

Ingredients:

2 Tbs Butter

1 tsp white truffle oil

4 medium, Yellow onions; thinly sliced

1 Tbs white sugar

2 ½ Cups hot water

1 bouillon cube

1 Tbs Champaign vinegar

1 Tbs white pepper

½ cup shredded Swiss

½ cup shredded Gruyere

4 Toasts, optional

Directions

Melt butter and oil in pot over medium high heat.  Add onions and cook stirring until translucent.  Cover and reduce heat to medium low.  After about 10 minutes the onions should be starting to brown a little, sprinkle with sugar and stir.  Uncovered cook about 10 mins more until onions are browned and begin to fall apart.   Dissolve the bouillon in the water and add vinegar to mixture.  Stir in to onions and bring to simmer, covered, for about 15-30 mins depending on how fast they cook.  When the soup is done, remove from heat. 

Pour soup into oven proof ramekins or soup bowls.  Remain about 1/3 inch from the top.  Place ramekins on a baking sheet.  Add the toasts, and cover with cheese mixture.  Bake at 450 for about 15 mins until the cheese is melted and starts to brown a little.