olive oil, extra virgin
thinly sliced onions
all purpose flour
2 1/2 c
beef stock, hot
kosher salt to taste
1Set saucepan over moderate heat with butter and oil; when butter has melted, stir in onions, cover and cook slowly until onions are translucent and tender, about 10 minutes.
2Blend in salt and sugar and raise heat to medium-high, let the onions brown, stirring often until they are a dark walnut color, 25-30 minutes.
3Sprinkle flour over onions and cook slowly, stirring for another 3-4 minutes.
4Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When blended, bring to a simmer, adding rest of stock, the brandy and Vermouth.
5Cover loosely, and simmer very slowly for 1 1/2 hours, adding a little water if the liquid reduces too much.
6Correct seasonings. May be served with some freshly grated Swiss and Parmesan cheese over top.
7Soup may also be served with toasted french bread slice and cheeses. Ladle soup into individual heat proof ramekins. Top with toasted french bread slice, 1 slice Provolone, 1 slice Swiss cheese and grated fresh Parmesan cheese. Put under broiler until golden and bubbly. Bon Apetite!
About this Recipe
Course/Dish: Other Soups