French Onion Soup
Ingredients:
- 1/3 cup Brandy
- 1 cup Dry Vermouth
- 10 medium yellow onions, peeled and sliced very thin
- ¼ cup olive oil
- 2 tsp salt
- 1 tsp black pepper
- 2 Tbsp unsalted butter
- 1 garlic clove, minced
- 2 tsp sugar
- 8 cups beef stock
- 1 bay leaf
- 3 sprigs thyme, leaves removed and chopped
- 1 baguette
- 8 oz Gruyère cheese, grated
Directions:
Serves 4-6
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
In a large saucepan, warm the oil over medium-high heat. Add the onions, stirring constantly for 5 minutes. Add the salt and pepper, reduce to low and cook for 30 minutes, or until golden brown, stirring often. Add the butter, garlic and sugar and cook for 5 more minutes. Deglaze the pan with vermouth and cook until reduced by half. Add the stock, bay leaf and thyme and bring to a simmer. Reduce heat to medium and cook for 30 minutes.
Meanwhile, preheat the oven to 400°F.
Slice the baguette into 12 diagonal slices. Place the slices on a parchment-lined baking sheet and divide the cheese over the sliced bread. Bake for 8-10 minutes or until melted and golden brown.
After 30 minutes, add the brandy to the soup and cook for an additional 5 minutes.
Ladle soup into bowls and top with cheesy croutons. Garnish with a sprig of thyme.
