French Onion Soup

With these few details, you will have a complex layering of flavors and the ultimate bowl of comfort worthy of any French chef.

Ingredients for 4 servings

• 1 liter of stock, traditionally beef but a rich vegetable stock is great too
• 6 medium yellow onions thinly sliced
• ¼ cup olive oil
• 2 tablespoons of butter
• 1 dash of nutmeg
• 1 dash of thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons of brandy or vermouth or white wine
• 8 thin slices of toasted French baguette
• 4 to 6 slices of Swiss cheese like Gruyere,
• Emmenthaler, or Baby Swiss

Directions

1. Slowly caramelize the onions in the olive oil for about 20 minutes until it reaches a deep brown color.
2. Deglaze the pan with the brandy and then add the stock and seasonings.
3. Let simmer for 10 to 15 minutes and then discard the bay leaf.

To assemble in bowls

Ladle the soup into heat proof bowls, top with 2 bread slices per bowl, distribute the cheese on top of floating bread slices and place under broiler for 5 to 10 minutes until the cheese is brown and bubbly. Allow to cool very slightly before serving.