1/4 cup olive oil
4 medium onions, thinly sliced
2 garlic cloves, minced
½ cup brandy
1½ quarts beef stock
Sachet: 3 to 4 parsley stems, ½ teaspoon each dried thyme and tarragon
(or fresh sprigs), and 1 bay leaf enclosed in large cheesecloth pouch.
Salt to taste
Freshly ground black pepper to taste
8 slices French bread
1 cup grated Gruyθre cheese, or as needed
1. Heat
the oil in a soup pot over medium-low heat. Add the onions and cook
without stirring until the onions begin to brown. Raise the heat to
medium, stir and continue to cook until the onions are deeply
caramelized. This will take about 30-45 minutes.
2. Add
the garlic and continue to cook for 1 minute. Add the Brandy and simmer
until nearly evaporated about 2-3 minutes.
3. Add
the broth and sachet. Bring to a simmer and cook partially covered for
45 minutes to 1 hour. Remove the sachet and discard. Season with salt
and pepper.
4. When
ready to serve, preheat the oven to high-broil.
5. Ladle
the soup into the bowls, top with 1-2 slices of French bread and cheese.
6.
Place soup bowls on a baking sheet. Place on the top rack of the oven
and broil for 3-5 minutes until cheese is fully melted.