French Onion Soup
The Grain Bin Supper Club, 1301 E Fulton, Garden City
Fall 2004 Issue

1 bay leaf, dry
½ tsp. oregano leaves, dry
½ tsp. basil leaves, dry
1/3 tsp. caraway seeds
½ tsp. marjoram leaves, dry
2 2/3 yellow onions (1.33 lbs.), peeled, cut in half, julienned ¼ inch
1 1/3 oz. butter
2 2/3 Tbsp. sherry, dry
1 qt. beef stock
1 qt. chicken stock
½ tsp. black pepper
2 2/3 Tbsp. brandy
1/3 tsp. Kitchen Bouquet (optional)

Combine spices in a bag. Tie to seal and set aside. In a heavy sauce pan, melt butter with the onions and sauté until the onions are caramelized (brown color). Add sherry to onions and simmer to reduce sherry. Add beef stock and chicken stock to onions. Add spice bag (do not open) and black pepper. Bring to a boil, reduce heat and simmer for 30 minutes. Remove spice bag and discard. Add brandy.

Optional: Add Kitchen Bouquet. Cool, cover and refrigerate until ready to use.

Service: 12 oz. French onion soup, 1 Parmesan crouton, 1 oz. Provolone cheese, shredded, 1 tsp. Parmesan cheese, shredded. Serve soup in a bowl, float crouton on top of soup. Spread shredded cheese over crouton and melt under broiler.