French Onion Soup

Yields
Yields 4-6 servings

from Chef/Owner Sarah McIntosh, épicerie Café & Grocery

1 ¼ tablespoons butter

1 teaspoon minced garlic

4 onions, Frenched and caramelized

1 cup flour

⅓ cup brandy

¼ teaspoon thyme

½ of a bay leaf

⅛ teaspoon black peppercorn

4 quarts veal stock

Brioche (enough slices for each serving)

Comté cheese (enough slices for each serving)

Place butter in large pot. Roast garlic and butter until nice and toasty. Add in onions (which have already been caramelized). Add flour. Cook for 5-10 minutes.
Deglaze the pot with brandy, making sure all of the flour is mixed in. Bunch thyme, bay leaf and black peppercorn in a cheesecloth or sachet and add to pot. Pour in veal stock. Simmer on low for two hours.
Once soup is done, scoop into individual bowls (that withstand the heat of the oven). Top each bowl with a slice of brioche and then a slice of comté. Put in broiler until cheese is golden brown.

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