Sig's Onion soup with Brandy, #myfavouriterecipes. Sig's Onion soup with Brandy, #myfavouriterecipes instructions. Never rush the making of this soup, a good browning will bring out the full sweetness of the onion. Sprinkle the brown sugar and garlic over the onions, mix and cook until.
Ladle into ovenproof bowls and top each with two croutons and a mound of cheese. Grill until the cheese is molten and. Brown chicken in oil and. chicken and add brandy and stir to loosen browned bits. You can have Sig's Onion soup with Brandy, #myfavouriterecipes using 13 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Sig's Onion soup with Brandy, #myfavouriterecipes
- Prepare 30 ml of olive oil.
- Prepare 2 tbsp of butter.
- You need 3 of medium onions about 1 lb in weight, thinly sliced.
- Prepare 1 tbsp of heaped soft light brown sugar.
- It’s 3 clove of smoked garlic, crushed.
- You need 5 cup of vegetable stock.
- It’s 4 tbsp of best quality brandy or cognac.
- It’s 4 slice of bread of choice.
- You need 1 tbsp of Dijon Mustard.
- You need 1 cup of Gruyère cheese, grated.
- You need 1 pinch of salt.
- It’s 2 pinch of fresh ground black pepper.
- You need 1 of small sprinkling of smokey paprika over each bowl.
Add onions and saute until lightly browned. and pepper, and brandy. Stir once or twice during that time. Cook the onions until caramelized and browned. Once the onions caramelized, add in beef broth, garlic, brandy, thyme, salt, and pepper.
Sig's Onion soup with Brandy, #myfavouriterecipes instructions
- Never rush the making of this soup, a good browning will bring out the full sweetness of the onion.
- Heat oil and butter gently in pan, add onions and cook gently for 30 minutes until the onions are very soft. Sprinkle the brown sugar and garlic over the onions, mix and cook until the onions are deep golden brown, but do not fry.
- Add the stock and Brandy bring to a slow simmer for about 30 minutes..
- Just before serving, gently fry the bread from one side in very little oil, remove from pan,spread with mustard and sprinkle with cheese on uncooked side. Season soup with salt and pepper.Grill (broil) bread until cheese is melted.
- Ladle soup into warmed bowls and float the bread in soup, Serve immediately..
Now, don't go and ruin the soup by using cheap cheese! Use the best, real Gruyere from Switzerland, please. Sprinkle the cheese on top of the toast, as desired. Deglaze the pan with the sherry and brandy. While the late great Julia Child used both a good dry vermouth along with a few dollops of cognac, since her onion soup is the only thing I've ever used dry vermouth for, these days I use a nice dry white, like a chablis or even an Italian Pino Grigio – along with the cognac, which I believe is necessary.
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