Onion Soup

By Thom7747

Ingredients

• 1 stick butter (8 Tablespoons)
• 8 cups onions, thinly sliced
• 3 Tablespoons flour
• 3 quarts beef stock
• 1 Tablespoon salt
• 1 teaspoon pepper
• 1 cup brandy
• 1 teaspoon kitchen bouquet--optional
• grated Gruyere cheese
• grated Parmesan cheese
• French bread
• olive oil

Details

Servings 8
Adapted from thomcooks.com

Preparation

Step 1

Melt the butter in a Dutch oven and add the onions, stirring constantly.

Cook for 5-7 minutes, until soft.

In the meantime...
1. Cut slices of French bread into ½ inch pieces and toast them at 350º in the oven for about 15 minutes--until they are dry crusts.
2. When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened.
3. Add the remaining stock, stir into 1 Tablespoon of salt, the pepper, and the brandy.
4. Bring to a boil.
5. Cover and simmer for ½ hour to an hour.
6. Add the meat glaze and taste for seasoning.

When you're ready to serve...
1. Ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese.
2. Top each with a piece of the toasted bread, which has been drizzled with olive oil.
3. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.