FRENCH ONION SOUP
Ingredients for 4 servings
2 tablespoons unsalted butter
2 tablespoon olive oil
3 cups thinly sliced onions
1 clove garlic crushed, peeled, and finely chopped
1 quart chicken stock
1/2 - 1 teaspoon kosher salt
2 tablespoons cognac
4 slices toasted French bread
1 teaspoon olive oil
4 ounces coarsely grated Gruyere cheese
Directions
Heat the butter and oil in a wide saucepan, and when the foaming stops, add onion slices. Cook them over medium heat until they are soft and translucent but not browned, about five to seven minutes. Add the chopped garlic and saute for one more minute.
Pour in the stock, bring it to a simmer, regulate the heat to a low simmer, partially cover, and cook the soup for 15 minutes. Off the heat add the salt ( 1/2 teaspoon if using commercial broth or 1 teaspoon for homemade stock) and cognac.
Preheat the broiler. Place French bread slices in the bottom of small, deep bowls assembled on a bake sheet. Drizzle olive oil over each piece and pour on the soup. Distribute the grated cheese generously and evenly over the surface of the soups. Run the bake sheet under the broiler and watch for the cheese to melt and bubble. Remove bowls from the heat and serve piping hot.
