French Onion Soup

Years ago, when I first began as a young waiter/bartender at a couple of different restaurants in the Milwaukee area, I often served French Onion Soup to customers. I thought the crusty cheese on top always looked very appetizing, but never having tasted it growing up, I wasn’t sure what I might find underneath the cheese. But one day, I finally decided to give it a try and immediately loved the creamy melted, oozing cheese and, of course, the rich flavor of the broth.

Over the years, I frequently found French Onion Soup on the menu of local restaurants where I would have lunch, so I started sampling various versions of it and tried to replicate them at home. At one point, I encountered a bowl of soup that had obviously been flavored with brandy or cognac. I thought it added an incredible flavor that really complemented the rich broth.

From that point on, I noticed that a dash of some kind of liquor was pretty common in most French Onion Soups I found in Wisconsin restaurants. I assumed that brandy was pretty much a required ingredient in onion soups. Later, of course, I learned that sherry or white wine is the more common addition to classic French Onion Soup. I’ve stuck with brandy because I really like the flavor when combined with the beef and the sweet onions.

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Ingredients

3 Large Red Onion (sliced)
3 Large Sweet Onion (sliced)
2 Tablespoons Olive Oil
2 Tablespoons Butter (unsalted)
4 Cloves Garlic (finely chopped)
2 Tablespoon Flour
1 Tablespoon Salt
2 Teaspoons Thyme (dried)
1 Teaspoon Black Pepper
2 Bay Leaves
8 Cups Beef Stock
1/2 Cup Brandy
8 Ounces Gruyere Cheese
8 Small Slices Bread (toasted)

Note

Makes about 8 cups.

For a vegetarian version substitute vegetable stock for the beef stock.

Directions


Brown onions in olive oil and butter, about 30 minutes.

Add garlic, thyme, flour, salt and pepper once the onions have softened (10 minutes into browning process).

Once onions have browned add the brandy, beef stock and bay leaves, then bring liquid to a boil.

Cover and reduce heat to low and simmer gently for 30-40 minutes.

Add soup to bowl and toasted bread.

Cover with grated cheese and place under broiler until cheese has browned.

Remove from oven and serve.

French Onion Soup