This little example is a bit ludicrous, but you can create your own special recipe for soupe à l’oignon. Just make your selection from the choices below and click submit to display the finished recipe. 1. Heat 2  3 4 5 6 tablespoons olive oil butter duck fat goose fat in a large saucepan over low heat. 2. Slowly cook, uncovered,  covered, 12 ounces of peeled, halved, and sliced yellow onion until soft and translucent  golden — do not brown. 3. This will take about 20  30 40 minutes. 4. Add 1  2 3 4 teaspoons flour and a pinch of sugar, increase heat, and continue to cook a few minutes more. 5. Add 3  4 5 cups water  chicken broth beef broth  and 1/2 cup dry white wine , bring to a boil, reduce heat, and simmer for 20  30 40 minutes. 6. Serve very hot. Purée onions in a food mill, combine with broth, and serve. 7. Garnish with a slice of toasted bread and grated gruyère  comté emmenthaler cheese. Brown cheese in a 450 °F oven. Click the button to display the results, or click to leave this silliness. ©2001 Peter Hertzmann, Inc. All rights reserved