Serves 6-8 people

Note: You will need oven proof bowls for this recipe.

3 oz organic butter
1 tablespoon olive oil
3 pounds yellow onions, thinly sliced
1 teaspoon sugar
1 tablespoon flour
4 cups homemade or store bought organic chicken stock
4 cups homemade or store bought organic veal or beef stock
1/2 cup brandy
French baguette
1 1/4 pounds of gruyere cheese or another fine Swiss cheese, grated (avoid baby Swiss cheese, it does not have the flavor and does not melt well)
salt – kosher or sea salt to taste
pepper – to taste, fresh cracked pepper has the most flavor

Preheat oven to 500°

Heat butter and olive oil in large, heavy bottomed sauté pan over medium low heat. Add sugar, stir to dissolve. Add sliced onions to sauté pan and caramelize, cooking until golden brown. This will take about 30-40 minutes. Add flower to pan, stir and cook for about 2 minutes.

Add Brandy to pan and deglaze pan scraping up any brown bits on the bottom of the pan. Reduce until almost dry. Add stocks, and simmer for about 30 minutes. Taste and adjust seasonings.

While soup is simmering, cut baguette into thick slices and toast until golden brown.

When soup is done simmering, ladle soup into oven proof bowls. Top each bowl with a piece of toast. Cover with about 1 1/2 -2″ of cheese.

Place soup bowls on a cookie sheet and place on top rack of the oven and melt cheese until golden brown and bubbling.

Chef’s note:

If you are going to caramelize a large amount of onions, do so over a higher temperature i.e. medium heat. You can use white wine in place of the brandy. Use your cuisenart to quickly grate the cheese. If you wish to add another punch of flavor to your soup you can finish your soup with a splash of sherry poured over the soup before you add the toast and cheese to the soup. As always, use as many organic ingredients you can find for optimum flavor.

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