What You'll Need:
- 2 large yellow sweet onions, halved and sliced
- 2 large red onions, halved and sliced
- 3 tablespoons butter
- 3 cups low-sodium beef broth
- 1 cup dry white wine
- 1 ounce cognac
- 1 bay leaf
- 4 sprigs thyme
- 4 slices bread
- 4 ounces gruyere or Swiss cheese
- 1 ounce parmesan cheese
- salt and pepper
Step by Step:
- Peel and halve the onions, then slice.
- Melt a tablespoon of butter in a large skillet over medium heat, then add all of the onions, alternating with the remaining butter and a pinch of salt so the onions release their moisture.
- Cover and cook the onions until they are well caramelized and reduced considerably. This will take about an hour. Stir occasionally.
- Once onions have reduced, stir in white wine, beef broth and cognac and raise heat enough to bring to a boil. Add the bay leaf and thyme and reduce to a simmer.
- Meanwhile, cut circles out of the bread, tracing around an ovenproof bowl or dish that you will bake the soup in.
- Place the bread circles on a baking sheet and toast them directly under the oven broiler.
- Grate the cheese!
- Remove the bay leaf and thyme sprigs and divide the onion soup into bowls, top with a bread circle and a portion of the cheese. Put the bowls on the baking sheet and set under the broiler just until the cheese has melted.
- Serve immediately.
Yield: 4 servings
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