French Onion Soup (Soupe A L'Oignon)

1. 1

   Slice the onions very thinly.

2. 2

   Cook them in butter until clear (do not let them brown).

3. 3

   Add stock and simmer for 45 minutes.

4. 4

   Just before serving, add the brandy.

5. 5

   Toast the bread towards the end of the cooking time, place the grated Gruyere on the toasted bread and float on the top of the soup.

6. 6

   If the soup is served in ovenproof bowls, you can place the filled bowls under the broiler for a minute or so to brown the cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.