100120 birthday dinner big salad + french onion soup

Ingredients

1)french onion soup:

• 6 teaspoons butter
• 2 teaspoons evoo
• 1 libra onions, sliced thin
• 1 teaspoons sugar
• 1/2 teaspoons salt
• 1 1/2 teaspoons flour
• 2 1/2 Cups hot beef stock/ broth
• 4 teaspoons brandy
• 4 1/2 ounces Gruyere cheese
• salt and pepper to taste
• Croutes (toasts on top)
• 8 slices of french bread, 1/2″ thick
• 1 large clove garlic, halved

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Preparation

• Melt butter with the oil in a large, heavy bottom pot over medium high heat. Stir in the onions, sugar, salt and reduce heat to low.
• Cover and cook for 20-30 minurtes, until the onions are a rich, dark brown. Uncover and stir constantly so they do not burn.
• Sprinkle flour over the onions and keep stirring for about 2 minutes. Add the stock/broth and let simmer for 15 minutes.
• To make the croutes preheat the broiler to high, and the oven to 400F (for later). Arrange the bread on a broiler rack and toast about 1-2 min on each side.
  
• Rub with garlic while the bread is still hot, and set aside. Stir the brandy into the soup and season with salt and pepper.
• Ladle the soup into separate bowls, or ramekins and distribute the bread slices on top. Top each with 1/4 of the cheese and place the bowls in the oven for 20 minutes, or until the cheese is gold and bubbling.

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