CLASSIC FRENCH ONION SOUP
1 stick (8 T.) butter
8 C. onions, thinly sliced
3 T. all-purpose flour
3 qt. beef stock
1 T. salt
1 tsp. pepper
1 C. brandy
1 tsp. BV meat glaze (or Kitchen Bouquet, in a pinch)
Grated Gruyere cheese
Grated Parmesan cheese
Melt the butter in a Dutch oven and add the onions, stirring constantly.
cook for 5 to 7 minutes, until soft.
Meanwhile, cut slices of French bread into 1/2-inch pieces and toast
them at 350ÂºF in the oven for about 15 minutes - until they are dry
When the onions are soft, sprinkle them with flour, stir, then add 2
cups of beef stock and stir until the mixture is thickened. Add the
remaining stock, stir into 1 Tablespoon of salt, the pepper, and the
brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add
the meat glaze and taste for seasoning.
When ready to serve, ladle the soup into individual bowls and cover each
with a thick handful of Gruyere cheese. Top each with a piece of the
toasted bread, which has been drizzled with olive oil. Sprinkle it with
the Parmesan, then run them under a broiler for a few minutes and serve