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Soup & Stew
French
6 servings
5 minutes
1 hour 10 minutes
Pair with a classic Beaujolais or Cotes-Du-Rhone, a light California Syrah, or a darker lager, to set off the hearty flavors of the soup.
2 tablespoons olive oil
3 tablespoons onions, peeled, halved and thinly sliced
1 tablespoon brandy or cognac
12 cups chicken stock or vegetable stock
1 bay leaf
1/4 teaspoon fresh thyme leaves
12 black peppercorns
1 tablespoon Country Mustard Grainy Dijon
Kosher salt and freshly ground black pepper
18 small baguette bread slices (about 1/4" thick) lightly toasted
12 slices Gruyere cheese
6 slices mozzarella cheese - thin slices
3 tablespoons Parmesan cheese, grated
2 tablespoons fresh organic parsley, chopped
In a large, heavy pot, heat the olive oil over medium-high heat.
Add the onions, reduce the heat to low, and cook, stirring occasionally, until very soft and caramelized (35-45 minutes).
Add the brandy or Cognac and stir, scraping up the browned bits from the bottom of the pan with a wooden spoon.
Cook briefly, just until syrupy, then add the stock, bay leaf, thyme, and peppercorns.
Bring to a boil, then reduce the heat and simmer until reduced by one-fourth.
Stir in the mustard. Add salt and pepper to taste. (The recipe can be prepared to this point up to 3 days in advance. Reheat over low heat when ready to serve.)
When ready to serve, preheat the broiler or heat the oven to 500 degrees F.
Ladle the soup into 6 deep, flameproof bowls.
Leave at least 1/2" of space at the top of each bowl.
Top each with 3 toasted baguette slices to cover the surface, then cover the toasts with 2 slices of Gruyere and 1 slice of mozzarella.
Arrange the bowls in a roasting or baking pan then place on the oven rack and broil for 1 minute or bake for 3 minutes.
Sprinkle each bowl with Parmesan and the parsley & chive mixture, rotate the pan, and return to the oven until the cheese is melted and golden brown.
Serve immediately.
