Classic french onion soup for 4-6 bowls.
1 1/2 – 2 large sweet onions
4-5 tblsp butter
1 tblsp olive oil
Freshly ground black pepper
6-8 cups beef broth, use according to how many bowls and how big.
3 tblsp flour
1/4 cup brandy
6 baguette slices, toasted
2-3 cups shredded Gruyere or Parmesan cheese
1. Cut ends of onions and peel. Cut in half, then place flat side down and slice. Keep your fingers straight up while holding onions and slicing.
2. Add 2-3 tblsp butter and the olive oil to a large deep pan and heat on low. Add onions and simmer for 30-40 mins. After simmering, turn up the heat and stirring the onions, brown them.
3. In a separate pot, heat up the broth. Turn the heat down to med low on onions, add the last tblsp butter to the onions and the flour and whisk or mix well. After completely blended, slowly mix in brandy while stirring and add the heated broth to the pan.
4. Simmer with a lid for about an hour. In the meantime, slice baguette in one inch slices, make enough for all your bowls, toast on baking sheet under broiler in oven. Flip, add some butter and toast the other sides.
5. After toasts are done, place on plate and put 4-6 oven safe bowls (depending on size) on the baking sheet.
6. Scoop onions into bowls and fill 3/4 with the hot broth. Add the toasts on top and sprinkle heaps of the shredded cheese over the toasts and the top of the soup.
7. With oven rack about mid way down, place baking sheet with bowls in. Turn oven to broil and melt cheese until its browning. Take out of oven, place bowls on plates with gloves on. Season with fresh ground pepper and serve.