French Onion Soup

Yields
Serves 4 to 6

from Sarah McIntosh, épicerie Café & Grocery

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.