French Onion Soup

French Onion soup

Delicious on a chilly, rainy day like today.

  • 1 pound sweet onions (e.g. Walla Walla, Maui, Texas) , peeled and thinly sliced
  • 1 ½ tbsp butter
  • ½ tsp sugar
  • ¼ cup brandy
  • 4 cups beef stock
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 2 tsp fresh thyme leaves
  • 4 slices day-old French bread cut 1/2 “ thick
  • 1 cup grated Gruyere cheese

Melt butter over medium heat is a large pot.  Add onions and cook stirring frequently for about ½ hour.  When onions have been reduced by about half their volume, add sugar and stir some more.  As onions begin to caramelize, add brandy.  Continue stirring as brandy evaporates.  When onions begin to develop a nice golden color, add beef stock, white wine, bay leaf and thyme leaves.  Bring to boil and then simmer for about ½ hour.  Preheat your broiler.  Toast bread slices on a cookie sheet under the broiler, turning once until golden.  Ladle soup into ovenproof bowls.  Top with a bread slice and sprinkle each slice with ¼ cup grated cheese.  Place bowls on the cookie sheet and broil until the cheese is bubbly and just starting to brown.  Carefully remove bowls from the oven and warn your diners they are hot!.  Serve with a salad.  This is a very hearty soup and you guests are likely to be full after one serving.  Makes 4 servings

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