FRENCH ONION SOUP (Culinary Institute of America)

1/4 cup olive oil
4 large onions, thinly sliced
2 garlic cloves, minced
1/2 cup brandy
1 1/2 quarts chicken or beef broth, heated
Sachet:
3 to 4 parsley stems
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1 bay leaf
salt, to taste
freshly ground black pepper, to taste
8 slices French bread
1 cup grated Gruyere cheese, or as needed

1. Heat oil in a soup pot over medium-low heat. Add the onions and cook without stirring until the onions begin to brown on the bottom. Raise the heat to medium, stir, and continue to cook, stirring occasionally, until the onions are deeply caramelized (dark golden brown). The total cooking time will be 30-45 minutes. If the onions begin to scorch, add a few tablespoons of water and continue cooking.
2. Add the garlic and continue to cook an additional minute. Add the brand and simmer until the liquid has nearly evaporated, 2-3 minutes. Add the broth and sachet ( herbs enclosed in a large teaball or tied in a cheesecloth pouch). Bring to a simmer and cook, partially covered, for 45 minutes to 1 hour, skimming the surface as necessary and discarding any fat. Remove the sachet and discard. Season with salt and pepper.
3. When ready to serve, preheat oven to 350-degrees and bring 2 quarts water to a boil. Ladle the soup into individual ovenproof soup crocks. Top each crock with a slice of bread and sprinkle with grated cheese, covering the bread completely and allowing the cheese to touch the edge of the crock.
4. Set the soup crocks in a backing dish and add enough boiling water to reach two-thirds up the sides of the crocks. Bake until the soup is thoroughly heated and the cheese is lightly browned, 10-15 minutes. Serve immediately.
Makes 8 servings


Number of Servings: 8

Recipe submitted by SparkPeople user GEISLERJEN.