Soupe a L'Oignon au Fromage (French Onion Soup)

1. 1

   Heat the butter in a soup pot over moderate heat.

2. 2

   Add the onions and cook, stirring frequently, until caramelized, about 40 minutes.

3. 3

   Add the garlic and cook, stirring, until fragrant, about 1 minute.

4. 4

   Remove the pot from the heat and add the brandy.

5. 5

   Return the pot to the heat and cook, stirring occasionally, until almost dry.

6. 6

   Sprinkle the onions with the flour and cook, stirring, for 3 minutes.

7. 7

   While stirring, slowly add the broth.

8. 8

   Bring the soup to a boil, lower the heat, and simmer, with the cover slightly ajar, about 20 minutes.

9. 9

   Season the soup with salt and pepper.

10. 10

    Arrange a rack about 4 inches from the broiler and preheat.

11. 11

    Arrange 6 ovenproof crocks or deep soup bowls on a baking sheet and ladle the hot soup into them.

12. 12

    Arrange 2 slices of toasted bread on top of each soup and sprinkle with the cheese.

13. 13

    Broil the soups until the cheese is melted and bubbling.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.