There is something very sophisticated about a great French Onion soup. It is perfect on a cold night with a great salad and a glass of wine. This soup is easy to make and fantastic to eat.
4 large yellow onions, thinly sliced
2 Tbsp olive oil, enough to coat the pot
½ c of brandy or white wine
1 tsp sugar
8 c water with 2 Tbsp onion soup mix or pareve beef broth
Gruyere cheese, (or cheddar, Swiss or parmesean)
1. Sauté the thinly sliced onions in olive oil over a medium heat for about 12 minutes.
2. Add the brandy or white wine and let simmer, briefly.
3. Add the sugar and the 8 c of broth. Bring to a boil and then simmer for another 12 minutes.
4. Ladle the soup into oven-proof bowls, add a slice of French bread and a slice or two of your cheese of choice. If you are using sprinkle cheese, sprinkle it liberally over the bread.
5. Pre-heat the oven’s broiler. Put the bowls on a baking sheet. Place in the oven until the cheese is fully melted.
Note: If you don’t have oven-proof bowls, simply add the cheese into individual bowls as you serve the soup. You can toast the bread before serving as well.