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FRENCH ONION SOUP WITH GRUYERE




Source of Recipe


Chef Gale Gand and Chef Rick Tramonto






Recipe Introduction


Tried and true. Husband likes this soup.





List of Ingredients



• 2 Tbs olive oil
  
• 3 onions peeled and halved and thinly sliced
  
• 1 tbs brandy
  
• 12 cups chicken stock or veg. stock
  
• 1 bay leaf
  
• 1/4 tsp thyme leaves (fresh) I used powered
  
• 1 tbs Country Grainy Dijon Mustard
  
• Kosher salt and freshly ground pepper
  
• 12 black peppercorns
  
• 18 Small Baguette bread slices 1/4" thick lightly toasted
  
• 12 slices Gruyere cheese
  
• 6 slices Mozzarella cheese-thin sliced
  
• 3 tbs parmesan cheese grated
  
• 2 tbs chopped parsley
  






Instructions



1. In a large, heavy pot, heat the olive oil over medium high heat. Add the onions,reduce the heat to low, and cook, stirring occasionslly, until very soft and caramelized (35-45 mintes)
   
2. Add brandy 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 andsimmer until reduced by one-fourth.
   
3. 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).
   
4. When ready to serve, preheat the broileror heat the oven to 500 degrees F. Ladle the soup into 6 deep, flame proof bowl. Leave at least 1/2" space at the top of each bowl. Top each with 3 toasted baguettes slices to cover the surface, then cover the toasts with 2 slices of gruyere and 1 of mozzarella.
   
5. Arrange the bowls in the a roasting or baking pan then place on the oven rack and broil for1 minute or bake for 3 minutes. Sprinkle each bowl with Parmesan and the parsley , rotate the pan, and return to the oven until the cheese is melted and golden brown. serve
   






Final Comments


I added a can of Campbells French onion soup, 3 cans chicken stock,1 can of water.