French Onion Soup



½ Lb Butter
4 Oz Brandy
8 Ea Jullienned Yellow Onion
1 Qt Veal Stock
1 Qt Chicken Stock
3 Ea Boquet Garnis
4 Dash Worchestershire

1 Oz Grated Gyurere Cheese
1 Ea Crostini Cruton (opt. baguette slices)


Carmelize onion in butter. Let onions brown and become translucent (approx. 45 min). Deglaze pan with brandy. Add veal & Chicken Stock. Add remaining ingredients, and simmer 30 to 45 minutes. Skim butter before service.

To Garnish:

Toast Crostinis underneath a broiler (high approx. 2 min), add cheese for an additional 1 min or until bubbly. Place on top of soup.
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