Max & Jeb

OVEN-BAKED FRENCH ONION SOUP

"The best kind of onion soup is the simplest kind."~Ambrose Bierce

French onion soup is gastronomic heaven to me. Next to my homemade potato soup, I think it is one of the best and most nourishing soups on the entire planet. I made this last night for our dinner and it was all that we needed and more. 

I could write a song about it....it would be entitled, "My tongue is slapping my brains out." If I only had a brain. 

1/2 stick real butter
6 cups thinly sliced sweet onions
2 tablespoons flour
6 cups beef stock
1/2 cup dry white wine
1/2 teaspoon sea salt
1/2 tsp freshly ground pepper
3 tablespoons brandy
6 slices French bread-toasted
6 slices Gruyere or Swiss cheese
1/2 cup or more of freshly grated Parmesan cheese

Melt butter in large stockpot. Add onions and saute over medium heat until lightly browned, scraping up the browned bits as you go. Add flour, blend well. Stir in beef broth, wine, salt and pepper. Bring to a boil, reduce heat and simmer 10 minutes. Remove from heat and add brandy.

Turn your oven on to broil. Place 6 ovenproof soup bowls on a baking sheet. Ladle hot soup into bowls. Top each with the French bread slices. Place Swiss or Gruyere cheese slice over bread then sprinkle the Parmesan cheese over the top. Slide under the broiler with the oven door slightly opened. Watch carefully so that the cheese does not burn, you just want it to turn a nice golden color. And do please enjoy every single bite of it!

"I never met a French Onion Soup that I did not fall in love with from the very first bite."~Adele Forbes