French Onion Soup

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serves 6 as a first course

ingredients:
2 lbs onions
6 cups (homemade is better!) chicken stock
1/3 cup clarified butter
¼ cup brandy
¼ cup white wine
sea salt & pepper to taste
baguette
olive oil
2 cup grated Comté or Gruyère

method:
thinly slice onions into half-rings.
sauté the onions in butter over medium-low heat until they caramelize—they’ll reduce, turn soft, & a golden-brown. stir occasionally. it can take up to an hour.
add the brandy & ignite with a match. 
after the flame dies down, add wine, stock, & season with salt & pepper.
simmer for 20 minutes & check seasoning.

while onions caramelize, preheat oven to 450 degrees.
slice baguette into ½-inch slices & arrange on a baking sheet.
brush each slice with olive oil & bake until golden, approximately 8 minutes.

when ready to serve, set oven to broil.
ladle hot onion soup into individual crocks or small (oven-proof) bowls.
float 2-3 croutons on top & sprinkle good amount of cheese on top.
place bowls on a pan & broil for 2 minutes or until cheese bubbles & browns slightly.

this is a perfect lip-smacking starter for any meal, especially in the colder months.
ENJOY!