Recipe @andy_cooks <\/p>\n
2 Tbsp olive oil
\n2 Tbsp butter
\n2 bay leaves
\n1\/2 cup Cognac or Brandy
\n2 Tbsp flour
\n3 cloves garlic minced
\n4 cups homemade beef stock
\n2 1\/2 lbs yellow onions
\n1 Tbsp Worcestershire sauce
\nSalt and pepper
\n1 sourdough bagette
\n2 cups gruyere cheese<\/p>\n
In a large Dutch oven over medium low heat, add your butter and olive oil. Once melted, add your onions and stir to coat with the fat. Season generously with salt, add a lid and cook for about an hour, stirring every 15 minutes until caramelized. Next, add your Cognac and let reduce all the way. Then add your bay leaves, flour and garlic. Cook for 1 minute. Next add your beef stock and bring to a boil. Lower to a simmer and keep warm. <\/p>\n
Slice your bagette, place slices on a baking sheet. Drizzle with olive oil and season with salt and pepper. Broil until toasted. <\/p>\n
To serve
\nAdd French Onion soup to a oven safe bowl and sprinkle with a little cheese. Then add your crostinis and top with more cheese. Broil on low until melted. Garnish with chives and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Recipe @andy_cooks 2 Tbsp olive oil 2 Tbsp butter 2 bay leaves 1\/2 cup Cognac or Brandy 2 Tbsp flour […]<\/p>\n","protected":false},"author":0,"featured_media":392,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-391","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n