The Chef made this a few nights ago out of the Beef Broth he created last week, and it was a clean, brothy version of the classic. Topping this with some cracked black pepper and french bread that has been toasted with gruyere or provolone on top will make you feel positively French. But not in the stinky beret-wearing way.
6 sweet yellow onions, thinly sliced
tablespoon of olive oil
4 cups of beef broth
1 tablespoon of fresh thyme
2 tablespoons of brandy
salt and pepper to taste
- Cook onions in olive oil over medium low heat in a large Dutch oven for about one hour. You want the onions to be very caramelized so be patient.
- Once caramelized, add brandy. Cook until brandy evaporates.
- Add broth and thyme. Simmer for 30 minutes.
- Season with salt and pepper to taste and top with melted gruyere or provolone cheese and croutons. As usual, this is even better the day after.