|
|
French Onion Soup
A wonderful winter-weather soup, easy to make, even easier to eat!
•Tbsp butter
•1 Tbsp olive oil
•5 yellow onions, very thinly sliced
•1 tsp granulated sugar
•2 cloves garlic, minced
•1/2 cup dry white wine
•2 Tbsp brandy (optional)
•10 cups beef stock, homemade or good quality
•Kosher salt and fresh ground black pepper to taste
In a large, heavy bottom stockpot, on high heat, melt butter and olive
oil together. Once hot, add the onions and sugar, stirring
occasionally. After 10 minutes reduce heat to medium and continue
cooking until the onions are soft and caramel in color. When they are
almost finished, add minced garlic and stir to combine, cook for 2
minutes. Raise heat to high add the wine and brandy. Cook until the
liquid has reduced by half. Add the beef stock, salt and pepper, bring
back to a boil.
To serve:
•8 slices day old french bread, toasted
•8 oz. gruyere cheese, sliced (more if desired)
Ladle the hot soup into 8 ovenproof bowls. Add one of the toasted bread
slices, cover with the gruyere cheese. Place under the broiler until
the cheese is melted and bubbling.
Serves 8.
Serve immediately with full-flavored white wine, such as Chardonnay or
White Bordeaux.
|
