- 12
- 10 mins
- 120 mins
Ingredients
- 3 Tbsp unsalted butter
- 8 large sweet onions, thinly sliced
- 1 tsp kosher salt, divided
- 1/3 cup all-purpose flour
- 1/4 c brandy
- 2 Tbsp firmly packed light brown sugar
- 2 (32-ounce) cartons beef broth
- 2 Tbsp malt vinegar
- 2 Tbsp chopped fresh parsley
- 12 thick slices French bread
- 1 Tbsp vegetable oil
- 1/2 tsp ground black pepper
- 4 c shredded Gruyere or Swiss cheese
- Garnish: fresh parsley
Preparation
Step 1
In a large Dutch oven, melt butter over medium heat. Add onion and 1/2 tsp salt, medium heat. Add onion and 1/2 tsp salt, and cook, stirring occasionally, until onions are golden brown and tender, about 45 minutes.
Stir in flour, and cook, stirring constantly, for 2 minutes. Stir in brandy and brown sugar; cook for 2 minutes. Stir in broth and vinegar, and bring to a boil. Reduce heat, and simmer for 20 minutes. Stir in parsley.
Preheat oven to broil. Line a large rimmed baking sheet with foil.
Arrange bread slices on prepared pan. Brush with oil, and sprinkle with pepper and remaining 1/2 tsp salt.
Broil until toasted, 3 to 4 minutes per side.
Ladle soup into individual ovenproof bowls, and place bowls on baking sheet; top with bread slice and cheese.
Broil until cheese is melted and bubbly, 3 to 5 minutes. Serve immediately. Garnish with parsley, if desired.
From Cooking with Paula Dean, January/February 2016.