Created By: Gourmet Cookbook
Difficutly: moderate
Time: 2 Hours
Portion: 6 servings
Ingredients:
12 fresh parsley stems
1/2 teaspoon dried thyme, crumbled
8 black peppercorns
1 Turkish bay leaf or 1/2 California bay leaf
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 pounds onions, thinly sliced crosswise
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of sugar
2 tablespoons all-purpose flour
6 cups beef stock
1/3 cup vermouth
2 tablespoons Cognac or other brandy
2 teaspoons Worcestershire sauce, or to taste
For topping:
12-14 (1 inch thick) baguette slices
1/2 stick (4 tablesppons) unsalted butter, melted
1 garlic clove, halved crosswise
1 cup grated Gruyere (about 4 ounces)
1/2 cup finely grated Parmigiano-Reggiano (1 ounce)
Directions:
Make the soup:
Tie parsley stems, thyme, peppercorns and bay leaf in a small square of cheesecloth with string to make a bouquet garni.
Melt butter with oil in a 3 to 4 quart ovenproof heavy saucepan over moderately low heat. Add onions, salt and pepper and cook, covered, stirring occasionally, until onions are soft, about 18 minutes. Add sugar, increase, heat to moderate anc cook, uncovered, stirring occasionally, until onions are golden brown, 15 to 18 minutes.
Add flour and cook, stirring for 3 minutes. Stir in stock, vermouth, bouquet garni, and salt and pepper to taste and bring to a boil, stirring. Reduce heat, partially cover, and simmer, skimming off froth occasionally for 30 minutes. Compost bouquet garni. Stir in Cognac and Worcestershire sauce.
Meanwhile, make the toasts:
Put a rack in middle of oven and preheat oven to 350 degrees F.
Arrange bread on a baking sheet and brush both sides with some of melted butter. Bake, turning once, until golden, about 15 minutes total. Remove from oven and rub toasts with cut sides of garlic clove. (Leave oven on.)
Gratinee the soup:
Cover top of soup completely with toasted bread. Sprinkle evenly with cheeses and drizzle remaining melted butter on top. Bake until soup comes to a simmer, 15 to 20 minutes. Remove from oven.
Preheat broiler. Broil soup 4 to 6 inches from heat until cheese is golden, about 1 minute.