Brandy-Infused French Onion Soup with Double Cheese Crust

A rich and comforting French onion soup enhanced with the warmth of brandy and topped with a luscious blend of quickmelt and sharp cheddar cheese for a perfectly gooey crust.

Steps

1. Melt butter and olive oil in a pot over medium heat. Add onions and cook slowly, stirring often, until deep golden and caramelized, about 25 minutes. 2. Carefully add the brandy to deglaze the pot, scraping up any browned bits. Let it simmer until mostly evaporated. 3. Add beef broth and thyme. Simmer for 10 minutes. Season with salt and pepper. 4. Preheat your oven's broiler. 5. Pour soup into an oven-safe bowl. Lay the baguette slice on top. 6. Mix quickmelt and cheddar cheese, then generously pile it over the bread. 7. Place the bowl under the broiler for 3-5 minutes until the cheese is bubbling and golden brown. 8. Remove carefully, let cool slightly, and serve immediately.

2 large yellow onions, thinly sliced 1 tbsp unsalted butter 1 tsp olive oil 1/4 cup brandy 2 cups beef broth 1/2 tsp thyme Salt and pepper to taste 1 slice crusty baguette 30g quickmelt cheese 30g sharp cheddar cheese, grated