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French Onion Soup

Monday, 11 October, 2010 - 3:41 pm


¼ cup unsalted butter
2 tablespoons olive oil
6 cups yellow onions- sliced into rings4 cloves garlic, minced
1 teaspoon sugar
1/3 cup brandy or cognac
1 tablespoon Dijon mustard
½ teaspoon fresh thyme
3 tablespoons all- purpose flour
3 quarts parve chicken or beef bouillon
1 1/2 cups dry white wine
¼ teaspoon freshly ground pepper
¼ teaspoon salt
French bread croutons
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese
Heat the butter and oil in a large soup pot over high heat. Add onions and sauté for 10 minutes. Reduce to medium heat. Add garlic and sugar; sauté 30 minutes, stirring occasionally, or until onions are lightly browned. Stir in brandy and cook until hot. Carefully ignite brandy mixture with a long match. When flames die, stir in mustard and thyme. Add flour, whisking until smooth. Cook 1 minute, whisking constantly. Gradually add broth and white wine, whisking until blended. Stir in salt and pepper. Bring mixture to a boil, reduce heat, and simmer over medium heat, 1 hour, stirring occasionally. The soup can be made in advance up to this point and reheated. Preheat oven to broil with rack 6 inches from heat. Arrange 8 ovenproof bowls or crocks on a baking sheet. Using a ladle, fill bowls ¾ full. Place 1 French bread crouton on top. Combine mozzarella and parmesan cheese and sprinkle over each crouton. Broil 2 to 3 minutes or until bubbly. Serve immediately. 
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