Onion Soup
Serves 4
(julienned)
2 Tbsp. vegetable oil
1/4 C brandy
3 sprigs fresh thyme
6 C chicken stock
1 sourdough baguette
(1/2" slices; toasted)
4 slices Gruyère cheese
Salt and pepper (to taste)
In stock pot, sauté onions
over medium heat. As
onions begin to caramelize,
scrape the browned debris
from the pot. Continue
until you are no longer able
to remove the debris from
the bottom. Do not rush
this process; this makes the
soup sweet and dark.
Once onions are dark
brown and pan is covered
with debris, deglaze with
brandy; add chicken stock
and thyme. Bring to a
simmer; reduce uncovered
20 minutes. Season with
salt and pepper. Spoon into
individual serving dishes.
Top each dish with a
crouton and one slice of
cheese. Broil until browned.
Serve immediately.