French Onion Soup
"This is not a quick throw-together soup using canned beef stock. To get the deep beefy flavor just right, you really need to start with a really good beef stock. This recipe is a combination of one that I made early in my food service career and one that I loosely followed from the Culinary Institute of America's Book of Soups cookbook..."
INGREDIENTS
•
2 tablespoons butter
•
2 tablespoons extra virgin olive oil
•
8 cups sliced onion, see note below
•
3 or 4 parsley stems
•
½ teaspoon dried thyme
•
½ teaspoon dried tarragon
•
1 bay leaf
•
1 tablespoon minced garlic
•
½ cup brandy
•
6 cups homemade beef stock (see recipe here)
•
Salt to taste
•
Freshly ground black pepper to taste
•
French bread
•
2 cups shredded Gruyère Swiss cheese
Comments & Reviews
Just A Pinch Sweepstakes