Food Culture of the South
Serves 4 to 6
1¼ 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 stck
Brioche (enough slices for each serving)
Comté cheese (enough slices for each serving)
- Place butter in large pot. Add garlic and saute until nice and toasty. Add onions (which have already been caramelized). Add flour. Cook for 5 to 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 2 hours.
- Once soup is done, scoop into individual bowls that will withstand the heat of the oven. Top each bowl with a slice of brioche and then a slice of comté. Place under broiler until cheese is golden brown.
- from Sarah McIntosh, épicerie Café & Grocery