Onion soup 2 cups caramelized onions 1 tablespoon olive oil, plus more for the bread 1 tablespoon butter 1/4 cup water 1 teaspoon flour 1 tablespoon sherry, wine, or Cognac 4 cups beef or chicken stock stale bread 1 clove garlic, halved freshly cracked black pepper optional: chopped fresh parsley Cook the caramelized onions according to the instructions above. Warm them in the oil, butter, and water. Add the flour and stir it through the onions. Add the sherry, wine, or Cognac, and let it cook off for 20 seconds. Add the stock. Simmer for 15 minutes. Grill or toast thick slices of stale bread.
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