3 tbsp butter
3 tbsp oil
5 x large onions, peeled and sliced thinly
Splash of water
Salt
The Soup
1/2 cup brandy
3 sprigs fresh thyme
6 cups Homemade Chicken Broth (recipe from this episode)
Salt and pepper
4 slices slices multi-grain bread, cut into rounds to fit bowls, toasted
2 cups Swiss, Gruyere or emmenthal cheese, grated
Caramelized Onions:
Toss the butter, oil, onions and water
into a large soup pot with a few pinches of salt. Cover with a tight
fitting lid and let the onions soften over a medium high heat, about 10
minutes.
When the water has
evaporated, remove the lid, turn heat to low and begin to slowly
caramelize onions, stirring frequently. This will take about one hour.
The Soup:
When the onions are a deep golden colour and have shrunk
dramatically, add the brandy, thyme and broth. Season with salt and
pepper and let simmer for 15 minutes. Preheat your oven's broiler.
Ladle the soup into 4 onion soup or ovenproof bowls and fit a slice of toast over each bowl. Sprinkle each evenly with the cheese and place bowls onto a baking sheet. Place under the broiler and broil until the soup is bubbling and the tops are golden brown.