David’s Onion Soup
Mossman’s French Onion Soup
3 tablespoons of butter
2 tablespoons olive oil
2 lbs thinly sliced yellow onions (top to root)
4 sprigs of fresh thyme (whole sprigs)
2 bay leaves
1 teaspoon of sugar
1 teaspoon of flour
2 tablespoons cognac (brandy) optional
½ tsp. Dried cherry
1 ea. Dry white wine
6 ch. Beef broth
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
French bread ¾ inch slices
12 oz grated cheese
Melt the butter with the oil in a pot or Dutch oven over medium heat. Add the onions, thyme and bay leaves with a pinch of salt. Make sure the onions are coated in the butter mixture. Reduce heat to medium-low, cover and cook for about 30 minutes, stirring occasionally to avoid sticking and burning. Remove the lid, increase the heat to medium-high and add the sugar. Stir to prevent sticking and continue cooking. We want the onions to get a golden brown. It could take up to 20 additional minutes. Be patient. It will be worth it.
Gently stir in the flour and cook for a few minutes. Stir in brandy, if desired, then sherry and wine. Simmer for several minutes over medium high heat to burn off some of the alcohol. Add the beef broth, salt and pepper. Bring to a boil. Once boiling, reduce heat to simmer, cover and cook for about 30 minutes.
While the soup simmers, lightly toast the bread. (if you like garlic, you can rub a clove on toast)
Remove the thyme sprigs and bay leaves from the soup.
2 ways to serve. 1. Place ovenproof bowls on a baking sheet. Ladle soup into bowls, top with 1 or 2 pieces of toast, top with cheese, place in oven under broiler until cheese begins to melt and brown. Then serve carefully.
Or, place lightly toasted bread in the bottom of each bowl, top with cheese, then gently pour the hot soup over the cheese-covered toast. Soup with melted cheese.
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