Description
A simple but time-consuming soup that serves as an elegant start to a French-style or any formal dinner.
Region
Yield
4 Servings
Preparation time
1 hour
Ingredients
2 1⁄2 c onions (sliced thinly, 2 medium )
1 t Salt
1 pn Sugar
1 T Olive oil
1 T Butter
1 1⁄2 T Flour
4 c Beef Stock (clarified)
1⁄4 c Dry Vermouth
4 sli Baguette (toasted)
4 oz Gruyere Cheese (shredded or sliced thin)
1⁄4 c Brandy
Instructions
- In a heavy pot, saute the onions in the butter and oil over low heat until golden, about 15 minutes.
- Add the pinch of sugar and raise the heat to moderate. Cook, stirring frequently until they caramelize, maybe 40 minutes.
- Meanwhile, bring the stock to a simmer.
- When the onions are a rich golden brown, add the flour and stir in well.
- Pour the hot stock into the onion mixture, stirring well.
- Return briefly to the boil, then reduce to a simmer until ready to serve.
- Put the cheese on the baguette rounds, and broil until the cheese melts.
- To serve, stir in the brandy and then float the cheesy baguettes on the soup. Serve very hot.
Notes
Sometimes I add a pinch of thyme, if it will go well with the dinner. I never use any other herbs, not even pepper.
Source
Mastering the Art of French Cooking