French Onion Soup

By Gloleigh

Derby Courts

Ingredients

• 1 1/2 pounds thinly sliced onions
• 2 tablespoons vegetable oil
• 2 ounces medium-dry sherry
• 1 quart chicken stock
• 1 cup demiglace
• 4 each 4 each baguette crouton slices, toasted
• 4 slices Swiss cheese
• 4 teaspoons grated Parmesan cheese
• chopped chives

Preparation

Step 1

In heavy pan over low heat, caramelize onions in oil.
When nicely browned but not black, deglaze pan with sherry.
Add chicken stock and demiglace. Simmer 20 minutes to blend flavors.
Season to taste with salt, white pepper and brandy.
Place equal portions in four oven-proof bowls.
Top each with baguette crouton and one slice swiss cheese.
Sprinkle a teaspoon of parmesan over each.
Melt cheese under broiler, gernish with chives and serve immediately.