|Cheese Topped Onion Soup|
|The onions after nearly two hours of cooking|
I realized I forgot that before you ladle the soup in to the bowls, you add a teaspoon of brandy. I used some of the leftover Armagnac from our chicken recipe from earlier this year, and it added a subtle, yet wonderful complexity to the flavor of the broth. The hubby was not much of a fan of the bread choice, but loved the flavor of the soup and the Gruyere, anyway. Another DG success! Until next time, mes amis, Bon Apetit!
|Ready for the broiler!|