Delicious!!!!!!
Ingredients
1 lg. leek thinly sliced (or 10 green onions)
1/2 cup of Butter, 1 cube (or margarine)
7 cloves of minced garlic
3 to 4 fresh sprigs of thyme
(tied together with cooking twine)
3 bay leaves
1 tsp fresh black pepper
1/2 tsp salt
1 tbsp sugar
3 tbsp of flour
1/2 bottle of good red wine
2 boxes of beef broth
(Trader Joe’s has the best)
Substitute with vegetable broth for vegetarian/Vegan version
Sliced Rye or French bread, sliced about 1/2” thick and toasted in the oven with a little olive oil brushed on top. Day old bread works wonderful also.
1/2 lb. of grated Gruyere cheese
(or shredded Monterrey and Italian mix together, I really liked this combination better)
1 shot of Brandy mixed in 5 minutes before putting the soup into the dishes and the broiler, or Courvoisier Cognac is even better if available. Optional
Sauté all onions and garlic with Thyme, salt, Black pepper, and Bay Leaves on medium high until they start caramelizing, about 30 to 35 minutes, keeping an eye so they don’t burn. Add 1 tbsp sugar and mix well and cook for another 5 minutes to help caramelize the onions. Add red wine and allow it to evaporate. Remove bay leaves and Thyme and discard. Turn heat down to medium and sprinkle flour mixing well, and slowly start adding broth. Cover and simmer for 45 minutes.
Taste and add salt if needed. Turn off and add a shot of Brandy or Courvoisier Cognac at this time, this step is optional, but it gives it a very elegant rich taste, great if you have guests during the holidays.
Ladle your soup into oven safe bowls, place toasted bread on top and sprinkle cheese.
Place 3 or 4 bowls in a cookie sheet (I could only fit 3 at a time) and put in a low setting broiler keeping an eye on it, about 4 minutes. Pull out when cheese is melted, bubbling and serve immediately.
(Trader Joe’s has the best)
Substitute with vegetable broth for vegetarian/Vegan version
(or shredded Monterrey and Italian mix together, I really liked this combination better)
1 shot of Brandy mixed in 5 minutes before putting the soup into the dishes and the broiler, or Courvoisier Cognac is even better if available. Optional
Sauté all onions and garlic with Thyme, salt, Black pepper, and Bay Leaves on medium high until they start caramelizing, about 30 to 35 minutes, keeping an eye so they don’t burn. Add 1 tbsp sugar and mix well and cook for another 5 minutes to help caramelize the onions. Add red wine and allow it to evaporate. Remove bay leaves and Thyme and discard. Turn heat down to medium and sprinkle flour mixing well, and slowly start adding broth. Cover and simmer for 45 minutes.
Place 3 or 4 bowls in a cookie sheet (I could only fit 3 at a time) and put in a low setting broiler keeping an eye on it, about 4 minutes. Pull out when cheese is melted, bubbling and serve immediately.
