French Onion Soup
French Onion Soup Ingredients:
¼ cup Extra Virgin Olive Oil
8 Tbsp. Unsalted Butter
1 Pound Yellow Onion, Julienne
Fresh Ground Black Pepper
2 Tbsp. Chopped Garlic
20 Sprigs Fresh Thyme, Bundled
2 Bay Leaf
¾ Cup Brandy
½ Cup Sherry Wine
2 Cups Beef Stock
1 Tbsp. Dijon Mustard
Toasted Crostini or Croutons
Gruyere Cheese, Shredded
French Onion Soup Method of Preparation:
Preheat your oven to 350°F.
Heat a pot over medium-low heat.
Add oil and butter. Allow butter to melt completely.
Add onions, season with salt & pepper. Sautee, until onions have caramelized and are dark golden brown. Not burnt. This will take about 30-45 minutes. Be sure to allow time for onions to caramelize. This is the most important step.
Add garlic, thyme, and bay leaf. Sautee for 2-3 minutes.
Remove pot from stove, away from an open flame. Add brandy and sherry.
Carefully, place the pot back onto the flame. If you wish to flambé your dish, gently tilt the pot forward until the brandy and sherry ignite. Allow, for the flame to burn off the alcohol. If not, allow time for the alcohol to cook off by simmering the mixture for several minutes.
Add beef stock. Bring to boil and reduce to simmer. Reduce by half.
Stir in Dijon mustard.
Carefully, ladle soup into an oven safe dish.
Place crostini or croutons on top of the soup and cover generously with shredded gruyere cheese.
Place into your preheated oven for 8-10 minutes or until the cheese is golden brown and bubbly.