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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
1 slice(s) baguette |
2 bay leaves |
2 quart(s) beef broth |
1/2 cup(s) cognac |
3 tablespoon(s) flour |
fresh ground black pepper |
2 fresh thyme sprigs |
2 clove(s) garlic |
1/2 pound(s) gruyere |
kosher salt |
1/2 cup(s) marsala |
4 onions |
1/2 cup(s) unsalted butter |
1/2 cup(s) white wine |
Directions:
1. Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the opnions are very soft and caramelized, about 25 minutes.
2. Add the wine, marsala, and cognac. Cooking until onions are dry
3. Discard the bay leaves and thyme sprigs.
4. Dust the onion with the flour and give them a stir.
5. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
6. Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season to taste, with salt and pepper.
7. When you are ready to eat, preheat the broiler. Arrange baguette slices on a baking sheet in a single layer. Sprinkle the slices with Gruyere and broil until bubbly and golden brown, 3-5 minutes.
8. Ladle the soup in bowls and float several of the Gruyere croutons on top. 413 kcal per serving
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