Name: 100120 birthday dinner big salad + french onion soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Cuisine: En
Ingredients: 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

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

Preparation

Preparation15 min

Cook time40 min

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.