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Ingredients
- 8 Tbsp. butter - (1 stick)
- 8 c. thinly-sliced onions
- 3 Tbsp. flour
- 3 quart beef stock
- 1 Tbsp. salt
- 1 tsp freshly-grnd black pepper
- 1 c. brandy
- 1 tsp BV meat glaze (or possibly use Kitchen Bouquet in a healthy pinch) Grated Gruyere cheese Grated Parmesan cheese French bread Extra virgin olive oil
Directions
- Heat the butter in a Dutch oven and add in the onions, stirring constantly. cook for 5 to 7 min, till soft.
- In the meantime, cut slices of French bread into 1/2-inch pcs and toast them at 350 degrees in the oven for about 15 min - till they are dry crusts.
- When the onions are soft, sprinkle them with flour, stir, then add in 2 c. of beef stock and stir till the mix is thickened. Add in the remaining stock, stir into 1 Tbsp. of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add in the meat glaze and taste for seasoning.
- When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, that has been drizzled with extra virgin olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few min and carry out to the table.
- Comments: Always serve this marvelous French country dish as a meal, lunch or possibly dinner, with lots of salad and crusty French bread - warm to 8 to 12 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 8 servings | |
| Calories 202 | |
| Calories from Fat 109 | 54% |
| Total Fat 12.34g | 15% |
| Saturated Fat 7.7g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 2128mg | 89% |
| Potassium 202mg | 6% |
| Total Carbs 2.39g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.02g | 0% |
| Protein 4.53g | 7% |
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