K'S French Onion Soup
- 6-8 brown onions, halved and sliced
- 3 tablespoons butter
- 1.5 tablespoons brown sugar
- 6-8 cups beef stock
- 1 cup vermouth or dry white wine
- 4 thyme sprigs
- 2 tablespoons cognac
- Salt & pepper
- Gryuere (sliced)
- Day old baguette or other white crusty bread
- Melt butter in large, heavy pot, add onions and cook on low heat until soft. Add brown sugar and cook until onions are caramelized and a deep amber color, stirring often (about 20-30 minutes). Add vermouth/wine and simmer 5 minutes. Add beef broth and thyme sprigs and simmer on medium/low heat about 30 minutes. Salt and pepper to taste. Add cognac and simmer a few minutes to evaporate the alcohol. Remove thyme sprigs and ladle soup into bowls. Float bread on top and cover completely with a "lid" of sliced cheese (about 4-8 slices depending on size of bowl). Be sure to cover all the way over the edges so the cheese doesn't sink. Broil until cheese is melted and bubbly and beginning to brown.
brown onions, butter, brown sugar, beef stock, white wine, thyme, cognac, salt, gryuere, baguette
Taken from www.epicurious.com/recipes/member/views/ks-french-onion-soup-50123404 (may not work)