Mouth watering French Onion Soup from Villa-Cornelia Restaurant
Slice onions ⅛” in thickness
In a thick bottom pot, add olive oil and heat on low
Add onions, and cook on low for about 40 mins, careful to stir often
Add sugar when onions have become soft and start to turn opaque, once nearly Caramelized, add garlic
Deglaze first with brandy, scraping as much of the browning off the bottom as possible
After about 5 mins, add red wine and vermouth, removing the last of the browning
Let cook another 5 mins, then add chicken stock, Demi glacé, and eorcestershire
Add sachet of rosemary and thyme and let boil for 30- 45 mins
Season to taste
Slice onions ⅛” in thickness
In a thick bottom pot, add olive oil and heat on low
Add onions, and cook on low for about 40 mins, careful to stir often
Add sugar when onions have become soft and start to turn opaque, once nearly Caramelized, add garlic
Deglaze first with brandy, scraping as much of the browning off the bottom as possible
After about 5 mins, add red wine and vermouth, removing the last of the browning
Let cook another 5 mins, then add chicken stock, Demi glacé, and eorcestershire
Add sachet of rosemary and thyme and let boil for 30- 45 mins
Season to taste