Metropolitan Grill Seattle – French Onion Soup Serving Size - 8 Prepared By - Ellice & Monty Recipe Rating
			2 quarts beef stock 1 1/2 pounds Walla Walla sweet onions, peeled and cut into 1/4 inch slices 4 tablespoons butter 3-4 turns freshly ground black pepper 2 tablespoons sugar 1/4 cup dry vermouth 1/4 cup Cognac 1 tablespoon tomato paste 1 1/2 cups water
			Reduce beef stock over medium heat until reduced by half. Remove from heat. This can be done ahead of time. In a large saucepot, over medium to medium-low heat, saute onions and butter. Stir constantly until caramelized and golden in color, about 15-20 minutes. Onions will become bitter if they are burned so be careful not to overcook them. Add pepper, sugar, vermouth, and Cognac. Stir to incorporate and deglaze the pan to loosen the flavorful bits on the bottom of the pan. Add tomato paste, water, and reduced beef stock. Bring to a simmer, stirring frequently, and cook 10-15 minutes to blend flavors. Keep hot to finish the soup.