• Caramelized Onions

  • 3 tablespoons Butter

  • 3 tablespoons Oil

  • 5 large Onions peeled and sliced thinly

  • Water

  • Salt

  • The Soup

  • 0.5 cup Brandy

  • 3 sprigs fresh Thyme

  • 6 cups homemade Chicken Broth

  • Salt & Pepper

  • 4 Slices multi-grain bread cut into rounds to fit bowls, toasted

  • 2 cups Swiss, gruyere cheese or emmenthal, grated


  • Caramelized Onions:

  • 1.

    Toss the butter, oil, onions and water into a large soup pot with a few pinches of salt.

  • 2.

    Cover with a tight fitting lid and let the onions soften over a medium high heat, about 10 minutes.

  • 3.

    When the water has evaporated, remove the lid, turn heat to low and begin to slowly caramelize onions, stirring frequently. This will take about one hour.

  • The Soup:

  • 1.

    When the onions are a deep golden colour and have shrunk dramatically, add the brandy, thyme and broth.

  • 2.

    Season with salt and pepper and let simmer for 15 minutes.

  • 3.

    Preheat your oven's broiler. Ladle the soup into 4 onion soup or ovenproof bowls and fit a slice of toast over each bowl.

  • 4.

    Sprinkle each evenly with the cheese and place bowls onto a baking sheet.

  • 5.

    Place under the broiler and broil until the soup is bubbling and the tops are golden brown.

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Posted by DC15Report
Authentic French onion soup does not use stock ever...only water!!!!