onion soup

-------------------------------------------------------------------------------- 1 stick butter (8 Tablespoons) 8 cups onions, thinly sliced 3 Tablespoons flour 3 quarts beef stock 1 Tablespoon salt 1 teaspoon pepper 1 cup brandy 1 teaspoon BV meat glaze (or kitchen bouquet, bovril, or oxo, in a pinch)--optional grated Gruyere cheese grated Parmesan cheese French bread olive oil Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5-7 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.

Soup goes really good this time of year! I don't know about where you guys are, but here in Canada it's been COLD! Classic French Onion Soup 1 stick butter (8 Tablespoons) 8 cups onions, thinly sliced 3 Tablespoons flour 3 quarts beef stock 1 Tablespoon salt 1 teaspoon pepper 1 cup brandy 1 teaspoon BV meat glaze (or kitchen bouquet, bovril, or oxo, in a pinch)--optional grated Gruyere cheese grated Parmesan cheese French bread olive oil Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5-7 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: http://www.soupsong.com/ronion3.html

I'm checking in with my recipe. Please give it a try and tell me if you enjoy it as much as we do. I would appreciate feedback because I want to submit this recipe to be added to a local cookbook. Let me know what you think. Rich and Simple French Onion Soup Prep Time: 15 Minutes Cook Time: 50 Minutes Yields: 4 servings "A slice of French bread layered with three varieties of cheese is broiled on top of individual servings of this soup of Spanish onions cooked in beef bouillon to form a rich crust." INGREDIENTS: 1/2 cup unsalted butter 2 tablespoons olive oil 4 cups sliced onions 4 (10.5 ounce) cans beef broth 2 tablespoons dry sherry (optional) 1 teaspoon dried thyme salt and pepper to taste 4 slices French bread 4 slices provolone cheese 2 slices Swiss cheese, diced 1/4 cup grated Parmesan cheese DIRECTIONS: 1. Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions. 2. Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes. 3. Heat the oven broiler. 4. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.