Company is scheduled to come in a few days, and you think you want to serve French Onion Soup ……this is with a difference! Here we go.
- 2 tbsp. butter
- 1 tbsp olive oil
- 2 medium onions, peeled and sliced thin in half moon shape (5 cups)
- 1 tsp. brown sugar
- 3 2/3 cups beef broth with 2 tbsp. brandy
- 1/2 cup Chardonnay white wine
- 1 tb sp. Dijon mustard
- 4 sprigs of fresh thyme
- 1 bay leaf
- 1 Baguette
- 1 tbsp. room temperature butter
- 2 cups Asiago cheese (grated)
Heat the butter and oil in a large and wide saucepan. Add the onion half moons and sprinkle on the sugar. Cook, uncovered, for about 15 minutes. Be sure to stir this often so it won’t burn. Reduce the heat if it starts to caramelize too quickly.
Add the broth (mixed with the Brandy), mustard and seasonings. Scrape up any and all brown bits off the bottom of the pan. (If using “carton” broth, add 1/2 cup water). Bring this to a boil over high heat. Cover and simmer now over a medium heat for about 30-35 minutes. Remove the bay leaf and thyme and discard.
Cut the baguette in 1/2 inch thick pieces. Butter both sides and on a parchment lined cooking sheet, toast both sides until lightly golden.
In oven safe bowls, pour in the soup, add two toasts per bowl, sprinkle heavily with the cheese. Place on a parchment lined cookie sheet and broil until the cheese is bubbly (about 4-5 minutes).
Serve immediately ….be sure you have a glass of chilled white wine on hand.
**Note: If want it even heartier than this….simply change out the Brandy for fresh mushrooms, chopped fine.