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4 large
yellow or Vidalia onions, sliced
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6 tablespoons
extra virgin olive oil
Extra Virgin Olive Oil Options
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1 tablespoon
sugar
Dispensers and Storage Options
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2 quarts
beef broth
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1/2 cup
brandy (optional)
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1
French baguette, sliced and toasted
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Gruyere and Emmenthal cheese as desired
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Equipment List:
Cooking Instructions
Slice 4 large yellow onions, using a tight thin slice. In a large Dutch add enough olive oil to coat the pan and then add the onions. Cook over medium heat for 12 minutes, until they're tender and golden. Stir often.
Add the brandy if desired and let the alcohol burn off.
Add sugar and beef broth, cover and bring to a boil. Reduce the heat and simmer for 12 minutes.
To serve, ladle soup into a bowl. Place a slice of baguette on top. Cover with shredded Gruyere and place slices of Emmenthal over that.
Place the bowls on a baking pan and broil until the cheese is melted.