Onion Soup

By CheeseDiva

Ingredients

• 3 tablespoons unsalted butter
• 2 pounds yellow onions, thinly sliced (about 10 medium onions)
• 2 ounces Calvados (or another brandy or Cognac)
• 3 cups chicken stock
• 3 cups beef stock
• 2 bay leaves
• 2 sprigs fresh thyme
• Kosher salt, to taste
• Ground black pepper, to taste
• 8 slices baguette, toasted
• 1 cup grated Gruyère

Details

Servings 4
Adapted from culturecheesemag.com

Preparation

Step 1

Melt butter in a large, heavy-bottom pot over medium-low heat. Add onions, and cook, stirring occasionally, for 60 to 90 minutes until softened and caramelized with a golden-brown hue.
Add Calvados, and stir to combine, scraping up any bits stuck to the pan. Let alcohol burn off, 2 to 3 minutes. Add stocks, bay leaves, and thyme, and stir to combine. Bring to a simmer, and cook 30 minutes, then season with salt and pepper. Discard bay leaves and thyme.
Place rack in the upper &frac13 of oven and heat broiler. Ladle soup into 4 oven-safe crocks and place on a baking sheet. Top each with 2 baguette slices and sprinkle with ¼ cup cheese. Broil until cheese is melted and bubbly, about 1 to 3 minutes, depending on the strength of your broiler. Serve immediately.