2020-07-14 07:51:55
INGREDIENTS
INSTRUCTIONS
1. In a Dutch oven, or large pot, sauté the onions with the butter
over medium heat, until the onions are soft and golden, about 20 to 30 minutes,
stirring often. Add a few drops of water if they get too dry. You want them
caramelized but not browned.
2. Add
flour, mixing well another 2-3 minutes.
3. Add
thyme, bay leaf, sherry, wine and brandy, and simmer uncovered for 10 more
minutes.
4. Add
the beef broth, salt & pepper to taste, reduce heat.
5. Cover
and simmer gently for about 20 minutes.
6. Remove
bay leaf and ladle 1-1/2 cups soup into 6 oven-proof bowls.
7. Place
bowls on a baking sheet.
8. Place
sliced toasted bread rounds into each bowl and top bread with cheese.
9. Broil 2
to 3 minutes, until cheese melts.
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