Serving Portion: 6 oz – 4 people
4 Ea Large Onions, thinly sliced
½ Cup Butter
1 Tsp Salt
5 Cup Beef Stock (Better Than Boullion)
¼ Cup Red Wine
¼ Cup Cognac
1 Ea Bay Leaf
½ Tsp Dried Thyme
¼ Tsp Ground Pepper
4 Ea French Bread Baguette, sliced
1/2 Lb Gruyere Cheese, Shredded
3 Tbl Chives, brunoise cut
1) In a sauce pot, over medium heat, add butter. Once melted, add sliced onions and a pinch of salt.
2) Reduce heat to medium low and stir and cook until onions caramelized to a golden brown. This does take a while so be patient. Do not burn onions.
3) Add the beef stock, salt, pepper, cognac, bay leaf, thyme, and red wine.
4) Cover the pot and let simmer for 30 minutes.
5) Taste the soup and adjust salt and pepper to your taste. Remove bay leaf.
6) Ladle soup into small crocs and set aside; ensure there is good amount of delicious onions in each croc.
7) Slice baguette into ½ thick rounds. The baguette circumference should be about the same size of the crocs.
8) Brush each slice with extra virgin olive oil and put on a small parchment lined cookie sheet.
9) Put the sliced bread in a 500-degree oven and bake until golden brown.
10) Remove from oven and while still warm, add the gruyere cheese on top. Be generous.
11) Place back into the oven and bake until the cheese has melted and bubbly.
12) Remove from the oven and add one crostini to each of the crocs.