Onion Soup

OK. Here we go. This is a photo of the Onion Soup we made. Really looks good, I think. But there seems to be something lacking in the flavor. I ask that you make it and let us know what you think. Is it OK as is? Does it need something? If so, what? You can leave a comment here or email Bob or Robin. Thanks and lets have fun with this.






Source: Robin and Bob Young
Serves: 6

Ingredients:
3 T Butter
1 T Sugar
1/2 med Red Onion, sliced
1 clove large Shallot, sliced (A large clove is about the size of a small yellow onion)
3/4 large Vidalia Onion
1 T Thyme, fresh and de-stemmed
2 t Celtic Salt
Pepper to taste
1 T All-Purpose Flour
4 1/4 c Beef stock. Not broth. We made our own stock but I suggest Pacific Natural Foods beef broth.
1 c Calvados, Apple Brandy
1/2 c Criterion apple cider

Directions:
1). Place butter in a large skillet. Add all of the onion and shallot, sugar and the thyme. Add the salt and pepper. Over low heat, caramelize the onion until a light golden brown. Do not burn. About 20 minutes.

2). When the onion mixture is almost caramelized, add 1/4 cup of the beef stock. Continue to caramelize for 5 minutes. Add the flour and mix thoroughly.

3). Place the onion mixture and all liquid into a 6 quart stock pot. Slowly bring the heat up until the onion starts to sizzle.

4). Add the rest of the beef stock, apple cider and brandy. (Add the brandy last!) Bring up to a low simmer and simmer for 20 to 30 minutes.

To Serve:
1). Place 2/3 cup of the soup in a bowl. Float on top 2 pieces of sliced and toasted baguette. On top of the baguette toast, add enough thinly sliced Gruyere cheese to cover the baguette toast. Sprinkle the top with a pinch of thyme. Place under a broiler until the cheese melts. Serve immediately. Be Careful: This Is Hot!!


Please do let us know how it comes out for you and if you would cnage, add or reduce anything. Cheers!