Ingredients
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6 large sweet onions, thinly sliced
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4 tablespoons olive oil
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3 tablespoons butter
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1 teaspoon sugar
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salt, to taste
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black pepper, good grindings
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2 garlic cloves, finely minced
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1/2 cup (125 ml) brandy
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8 cups (64 fl oz, 1.8 liters) beef broth
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1/2 baguette, cut into 1/2 inch (13mm) slices
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2 cups Gruyere cheese, grated
Directions
1
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Preheat oven to 375F (190C) |
2
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Put 2 tablespoons of the olive oil and the butter into a Dutch oven or a large heavy bottom pan over medium heat. |
3
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Add onions and cook for 10 minutes until onions become translucent. Mix in the sugar and a good sprinkle of salt. You may want to add in a bit more olive oil to keep mixture moist. |
4
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5
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Once onions are nicely brown, add the garlic and cook for another minute. |
6
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Pour in the brandy, simmer until all the liquid is evaporated, taking about 5 to 7 minutes. |
7
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Add the beef broth and simmer for another 30 minutes. Season to taste. Beef broth flavors vary so you have to keep testing to get the right balance of saltiness for your tastes. |
8
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While soup is simmering, spread out baguette slices on a medium baking sheet. Using a pastry brush, brush each side of baguette with olive oil. Sprinkle with salt. |
9
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Toast baguettes in oven, browning for 5 to 7 minutes, and then remove from oven. Make sure you watch the baguettes, or set a timer to avoid burning! |
10
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Increase oven temperature to 450F (230C). |
11
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Place 8 cocettes or soup bowls onto a baking sheet and ladle soup into bowls in even portions. |
12
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13
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Put in oven on the broil setting and melt cheese until bubbling. |
14
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Place each onion soup onto a small salad or dessert plate with a soup spoon and serve piping hot. |