KRIS FAMOUS FRENCH ONION SOUP WITH COGNAC ENJOY DAN:

KRIS FAMOUS FRENCH ONION SOUP WITH COGNAC by CHEF DAN:

Serves 10

INGREDIENTS:

8 onions, thinly sliced

1 tablespoon olive oil

1/4-cup butter

1 teaspoon EACH sugar and salt

5 tablespoons all-purpose flour

15 cups beef stock (preferably homemade) warmed

2-cups dry white wine or dry white vermouth

1-1/2 teaspoons ground sage

5 pinches dried thyme

Sea salt and freshly ground black pepper to taste

1/2 cup Swiss cheese, grated

1/2-cup Gruyere

1 raw yellow onion

5 tablespoon cognac

8 slices French bread (about 1-inch thick)

4 tablespoons melted butter for drizzling

DIRECTIONS: (PREHEAT OVEN TO 325 F AND THEN 350 F)

1.   In a Dutch oven heat oil and butter on medium-heat when sizzling.

2.   Add onions and stir until they are evenly coated the butter and oil.

3.   Cover and cook for 20 minutes until onions are very tender

4.   Turn heat to medium-high heat and add sugar, and salt, stirring frequently until onions have browned.

5.   Add 5 tablespoons flour, and cook 2-3 minutes, adding more butter if needed.

6.   Stir in 1 cup warm stock, wine, sage, thyme; let simmer for 30 minutes.

7.   In 325 F oven add “croutes” (toasted bread), drizzle oil on each side.

8.   Place on a baking sheet and bake for 15 minutes on each side.

9.   Transfer soup to a casserole dish, add cognac and raw onion.

10.                Add 1/2- the two cheeses to the soup and stir.

11.                Sprinkle the rest of the cheese on the toast and toast until cheese is melted; set aside.

12.                Drizzle with melted butter

13.                Place in 350 f oven and bake for 30 minutes.

14.                Ladle soup into bowls and top with “croutes”

15.                Let cool for a few minutes and enjoy.

FOODIST DAN:                                             BON-APPETITE!!