Yea, yea, I should probably try this soup with beer. But why mess with a good thing? I originally had a recipe with Sherry but one time all I had was brandy and now I won’t make it any other way. Rich, decadent, cheesy goodness; perfect for a chilly day!
4 onions, sliced
4 tbsp butter
4 cups of beef broth
1/2 cup French Brandy
2 tbsp Worcestershire sauce
1/4 tsp fresh ground pepper
1/2 of a french baguette, cubed and toasted to make croutons
1/2 cup grated Parmesan cheese
1 1/2 cups grated mozzarella cheese
1) in a large saucepan, heat butter on medium low, and add onions.
2) Cook for approximately 15 minutes, stirring often and adjusting the heat to a temperature which allows the onions to cook through without browning; you want them soft and translucent.
3) Add the beef broth, brandy, Worcestershire, and pepper and bring to a boil.
4) Cover, reduce heat, and let simmer for a further 15 minutes.
5) In a small bowl, toss grated cheeses together.
6) Spoon portions of soup into ramekins or oven-safe bowls and layer each with croutons, and then cheese mixture.
7) Place on a baking tray and set under the broiler on high until the cheese melts and bubbles – this only takes a couple minutes so watch closely!
Serve immediately, with caution, nothing worse than burning your mouth with broiled cheese!