French Onion Soup

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For a while now hubby has been talking about wanting French Onion Soup. After we came home from eating at Red Onion he started talking about it again, so I went on the hunt for a good French Onion Soup. This may not be as good as the stuff we had at Red Onion but it sure is tasty!

For the Caramelized Onions:

5 Tablespoons of unsalted butter
2 1/2 lbs onions, peeled, halfed and cut into 1/4 inch thick slices
1 tsp sugar

Slice your onion in long strips.

Melt the butter in a heavy bottomed stock pot. Add onions and sprinkle with the sugar. The pot will be fairly full, but don’t worry the onions will cook down quite a bit.

Cook, stirring occasionally, for about 15 minutes. Reduce heat to medium and continue cooking, stirring frequently, unti onions have turned deep brown, 30-40 minutes more. (if the onions are sticking to the bottom or aren’t browning evenly, stir in a tbsp of water. adjust the heat if they are cooking too quickly.)

For the Soup:

1 Tbsp all-purpose flour
7 cups beef stock
3 tbsp Brandy
1/2 cup dry white wine
coarse salt and freshly ground pepper

Sprinkle the flour over the onions and stir to combine. Cook the flour for a couple minutes then add the wine and Brandy. Bring to a simmer over medium heat and cook 2 minutes, then stir in your beef stock. Partially cover the pot and cook until the flavors have mixed together, about 20-25 minutes. Season with Salt & pepper.

For the Croutons:

1/2 Baguette, cut into 16 rounds
3 tbsp unsalted butter, melted
6 oz Gruyere cheese (~4 cups)

Heat the broiler. Spread the bread slices on a baking sheet and broil, turning once, until lightly toasted. Watch carefully so you don’t burn the toast. Pull out of the oven and brush both sides with melted butter.

Bringing it together:
Divide the soup among 8 oven proof bowls. Float 2 croutons on top of each and sprinkle with 1/4 cup cheese. Broil until cheese is melted and browned in spots.