I actually just made this the other night. We love it. I copied it out of a friends French cooking book but don't have the name of the book. We have always used beef broth & haven't used brandy but it is still awesome! Enjoy!
- 1 tbsp butter
- 2 tbsp olive oil
- 4 large onions (about 1 1/2 pounds), thinly sliced
- 2-4 garlic cloves, finely chopped
- 1 tsp sugar
- 1/2 tsp dried thyme
- 2 tbsp flour
- 1/2 cup dry white wine
- 8 cups chicken or beef broth
- 2 tbsp brandy (optional)
- 6-8 thick slices French bread, toasted
- 1 garlic clove
- 12 ounces of Swiss cheese, grated
In a large heavy saucepan or flameproof casserole, heat the butter and oil over medium-high heat. Add the onions and cook for 10-12 minutes until they are softened and beginning to brown. Add the garlic, sugar and thyme and continue cooking over medium hear for 30-35 minutes until the onions are well browned, stirring frequently.
Sprinkle over the flour and stir until well blended. Stir in the white wine and broth and bring to a boil. Skim off any foam that rises to the surface, then reduce the heat and simmer gently for 45 minutes. Stir in the brandy, if using.
Preheat the broiler. Rub each slice of toasted French bread with the garlic clove. Place six or eight ovenproof bowls on a baking sheet and fill about three-quarters full with the onion soup.
Float a piece of toast in each bowl. Top with grated cheese dividing it evenly, and broil about 6 inches from the heat for about 3-4 minutes until the cheese begins to melt and bubble.
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Submitted By: Karen Peters
French Onion Soup