American Onion Soup
- 8 ¼-inch slices baguette
- 2 tablespoons unsalted butter
- 2 yellow onions, cut ¼ to ⅓ inch thick
- 2 sweet onions, cut ¼ to ⅓ inch thick
- ¼ cup cognac
- 6 stems fresh thyme, whole
- 2 cups low-sodium chicken stock, preferably organic
- 2 cups beef stock, preferably organic
- 8 slices white cheddar
- Fine sea salt
- Freshly cracked black pepper
- Preheat the oven to 350°F. Lightly spray both sides of each slice of baguette with olive oil mist or cooking spray. Place on a baking sheet and toast 12 to 15 minutes, until golden and crisp. Remove the toasts from the oven, and preheat the broiler.
- Melt the butter in a large soup pot. Add the onions, and season with salt and pepper. Sauté on medium-low heat for 25 minutes, stirring often, until soft and barely taking on color. Add the cognac, and reduce until nearly completely evaporated. Add the stocks and the thyme leaves, and raise the heat to high. Cover the pot, and bring to a boil. Reduce the heat to low, and simmer 30 minutes. Remove the thyme stems.
- Ladle the soup into 4 oven-safe bowls. Float 2 baguette slices on the soup, and cover with 2 slices cheddar cheese, allowing some corners to hang over the sides of the bowl, and cutting the cheese to fit. Broil until the cheese is melted and bubbling and turning golden brown. Serve immediately.
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