Classic French Onion Soup

Recipe Ingredients

8 tablespoons	120ml	Butter - (1 stick)
8 cups	500g / 17oz	Thinly-sliced onions
3 tablespoons	45ml	Flour
3		Beef stock
1 tablespoon	15ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1 cup	237ml	Brandy
1 teaspoon	5ml	BV meat glaze
		(or use Kitchen Bouquet in a pinch)
		Grated Gruyere cheese
		Grated Parmesan cheese
		French bread
		Olive oil

Recipe Instructions

Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5 to 7 minutes, until soft.

In the meantime, cut slices of French bread into 1/2-inch pieces and toast them at 350 degrees in the oven for about 15 minutes -- until they are dry crusts.

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 you're 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 carry out to the table.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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