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Wednesday, July 8, 2009

French Onion Soup

I found this recipe on Food Network, but I actually made a few changes to it and made it my own. I added the garlic, thyme and chives and just used only beef stock (the original recipe called for beef and veal stock). I also added the gruyere cheese and mozzarella cheese. The soup turned out fantastic. Hope you all enjoy.

2 1/2 pounds Vidalia onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 pound unsalted butter
1 bay leaf
1 tbsp thyme
1 tbsp chopped chives
2 tbsp minced garlic
1/2 cup medium-dry sherry
1/2 cup brandy or Cognac
1 1/2 cups good dry white wine
8 cups beef stock, unsalted
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
Freshly grated Parmesan
Freshly grated gruyere cheese
Shredded mozzarella cheese

In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer
uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper. Ladle soup into an oven safe bowl and top with the three different types of cheeses. Place in the oven and broil until cheese has melted and has started to brown.