French Onion Soup

Getting ready for Thanksgiving?  I started today by making my fresh make-ahead green bean casserole (see  https://www.blogger.com/blogger.g?blogID=8514616033260075861#editor/target=post;postID=4499351947215440526;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=3;src=link ) and Best Broccoli Salad (see https://www.blogger.com/blogger.g?blogID=8514616033260075861#editor/target=post;postID=5156296508549413823;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=2;src=linkSo the next few days I'll be making easy dinners....tonight: Caesar Salad with Grilled Chicken.

But back today's recipe.  I've run the gamut on making French Onion Soup.  From roasting beef bones and making homemade beef stock to the simplest of recipes.  This is absolutely on the easy end and ends in great results.  I have a Ninja 3-in-1 cooker (which I absolutely love....it combines a stovetop cooker and a slow cooker), but I've adjusted it so you can do the first step on the stove and then slow cook it on the stovetop or in a crock pot.

FRENCH ONION SOUP (4 servings)

1/4 cup butter
2 large onions, thinly sliced (I always use sweet onions)
6 sprigs fresh thyme
1 1/2 Tbsp chopped fresh rosemary leaves
S&P
1/4 cup brandy
1/4 cup AP flour
1 container (32 oz) beef stock
12 oven-baked Italian toasts
1/2 pound shredded Gruyere cheese

Place butter in stock pot.  Heat until butter is melted.  Add onions, thyme, rosemary, and S&P.  Cook uncovered 15 minutes or until onions are very tender, stirring occasionally.  Stir in brandy and flour.  Cook uncovered one minute or until mixture is thickened, stirring occasionally.

Place stock into pot.  Season with S&P.  Simmer on low for about an hour or in the crock pot on HIGH for 1-2 hours.  Cover and cook.

Please three toasts into four soup bowls.  Sprinkle with cheese.  Scoop soup over cheese-topped toasts

or

Ladle soup into broil-proof bowls.  Top with toasts and then cheese.  Place under broiler until cheese is bubbly and golden.

Recipe Source:  Ninja: Cooking Easier, Healthier, and Better, 2014, p. 95