~1 cup caramelized onions [or the entire homemade recipe here]
1 tablespoon flour
1 tablespoon chopped fresh thyme (not packed)
2 tablespoons Cognac*
3 ½ cups beef broth [Preferably homemade or organic, low-sodium]
Kosher salt and fresh cracked black pepper to taste
French baguette, sliced ¾ inch thick along a diagonal
1 ½ cups (or more, I’m not judging.) gruyere, swiss and fontina cheese.
When making French onion soup, I caramelize my onions in a Dutch oven, so that I only dirty one pot. L-A-Z-Y
Once your onions are sufficiently caramelized (deep, rich caramel in color) sprinkle with the flour and stir to coat. Add the thyme, Cognac, two large pinches kosher salt and a few grinds of pepper. Stir to distribute the spices and allow to cook on low for a few minutes.
Add your beef broth and simmer over low heat for 30-40 minutes. This allows the flavors to develop.
While your soup is simmering, toast your bread on a baking sheet under the broiler. Watch it carefully! Toast until brown on each side.
Ladle an equal amount of soup into each broiler-safe, 13 ounce bowl. Top with several bread slices and then top with ¼ of the cheese mixture. Broil on a baking sheet until the cheese has melted and has started to bubble and brown.
Serve immediately, but eat with care! HOT!