For the best flavor, make the soup
a day or 2 in advance and allow to
"AGE" in the refrigerator
the total cooking process takes
roughly 6 hours, the onions are
slow cooked in the oven instead of
a quick saute on the stove top I
find that sweating the onions in
the oven brings out such an intense
flavor and I also highly recommend
using Demi-glace Gold - French
Demi-glace instead of beef stock,
it gives the soup such a richness
that words fail to describe the
Euphoria that you will bring upon
your palate. I stress to please use
a good Demi-Glace also, either make
your own fresh or please spend the
$22.00 for 6 packets of Demi-glace
Gold - French Demi-glace it is very
well worth it my friends. Complete
the entire cooking process and
allow the soup to cool for an hour
or so, and then place the soup in
the refrigerator for a few days.
When ready to serve, slowly bring
the soup back up to a simmer on the
stove top when heated adjust your
oven rack 6 inches from the broiler
element and heat the broiler. Set
individual broiler-safe crocks on a
baking sheet and fill each with
about 1 3/4 cups soup. Top each
bowl with 1 or 2 baguette slices
(do not overlap slices) and
sprinkle evenly with a good
Gruyere. Broil until cheese is
melted and bubbly around edges, 3
to 5 minutes. Let cool 5 minutes
before serving. Enjoy my friends
this will be the best French Onion
Soup you will ever make or eat