2 tablespoons unsalted butter
2 tablespoons olive oil 2 red onions, 2 yellow onions, 2 white onions, 2 shallots, all peeled, halved and thinly sliced. 2 cloves garlic, finely chopped
½ cup brandy
½ cup dry sherry
2 tablespoons flour
6 cups homemade beef stock or low sodium canned beef broth (can use chicken if prefer)
6 sprigs fresh thyme
Salt and freshly ground pepper
8 thin slices French baguette, lightly toasted
1 lb Gruyère cheese sliced.
1. Heat the butter and oil in a large pot over medium heat until melted. Add the onions and cook until caramelized, stirring occasionally, about 30-40 minutes. Add the garlic and cook for 1 minute. Add the brandy and sherry and cook until reduced. Stir in the flour and cook for 2 minutes. Whisk in the stock and the thyme and cook until the soup is slightly thickened, about 15 minutes.
2. Preheat the broiler.
3. Place the crocks on a baking sheet and fill each crock ¾ of the way with the soup. Place a slice of baguette over the soup and 2 slices of cheese on top. Place the soup under the broiler and broil until the cheese is melted and golden brown. Remove from the broiler and top each fresh chopped parsley. Drizzle small amount of olive oil on top.
