1 pound Maui/Vidalia onions, sliced in thin half moons
1 pound white onions, sliced in thin half moons
6 cups beef broth
1 cup good dry white wine
1/4 cup cognac or good brandy
1/3 cup olive oil
1 sprig fresh thyme
1 bay leaf
6-1 inch thinks slices of French bread, lightly toast
2 cups Gruyer cheese, shredded
salt & pepper
Over medium-high heat, in a stock pot or Dutch oven, heat olive oil. Add onions, Season with salt and pepper, cook until golden-brown (stirring occationaly, about 12 minutes). Deglaze pot with cognac and white wine, simmer 3 minutes.
Add beef stock, fresh thyme, bay leaf, season with salt and pepper. Bring to a simmer over medium heat. Continue to simmer for 35 minutes.
Preheat broiler to high.
Place 6 - 8 individual soup tureens/crocks on a foil-line cookie sheet. Gently fill each tureen with onion soup (about 3/4 inch from the top). Place one toasted French bread slice on top of each soup, evenly distribute shredded Gruyer cheese over top. Keeping an eye on them at all times, broil about 3 minutes, or until cheese is golden and bubble. Serve.
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