Ingredients

  • 110 grams butter, unsalted
  • 1200 grams onions sliced
  • 1 clove garlic
  • 1 teaspoon salt
  • 1 tablespoon plain flour
  • 2 ½ quarts beef stock
  • 5 tablespoons brandy
  • 225 milliliters Vermouth French
  • 200 grams gruyere cheese grated

Directions

1. Sauté onions until caramelized. Add garlic. Add flour and continue cooking for 3 minutes. Remove onions from heat and add some stock. When mixture well combined add remaining stock, brandy and Vermouth. Simmer for 1 1/2 hours, no lid. Taste for seasoning.
2. Ladle into serving bowls, top with cheese. Serve.

Notes
Notes:Original makes 6 servings


Categories
hot, soups
Keywords
soups, hot
MacGourmet downloadFrench Onion Soup. To import, drag image to your MacGourmet recipe box.