Caramelized Onion Soup with Pecan Crust
Ingredients
- 6 tablespoon butter
- 5 medium-size yellow onions, thinly sliced
- 2 tablespoon all-purpose flour
- 3 cup warm chicken broth
- 3 cup warm beef consume
- 2 tablespoon brandy
- 1/3 cup pecan pieces
- 6 large slices toasted French bread rubbed with garlic clove
- 3/4 lb Gruyere cheese, grated
- 1/4 cup freshly grated Parmesan cheese
- 3 teaspoon olive oil
Directions
Melt the butter in a large saucepan or soup pot over medium-low heat. Add the onions and cook, stirring often, until golden and caramelized, about 30 minutes.
Pour in the brandy to deglaze the pot, scraping up any brown bits on the bottom and sides.
Add the flour and stir to blend well, about 2 minutes. Slowly add the hot broth and consomme, whisking constantly until blended. Simmer, stirring occasionally, until the mixture thickens, 10 to 12 minutes.
Preheat oven broiler, with rack 4 inches from the heat source. Arrange 6 oven safe bowls on a baking sheet. Divide the soup evenly between the bowls and top each with toasted bread, pecan pieces and cheese. Drizzle with olive oil.
Broil until bubbly and golden brown, 3 to 5 minutes.
Serve hot.
