Method
Caramelize the onionsIn a 5 to 6 quart thick– bottomed pot, heat 3 soupspoons of olive oil painting on medium heat. Add the onions and toss to fleece with the oliveoil.Cook the onions, stirring frequently, until they’ve softened, about 15 to 20minutes.Increase the heat to medium high. Add the remaining teaspoon of olive oil painting and the adulation and chef, stirring frequently, until the onions start to brown, about 15 further twinkles.
Sprinkle with sugar( to help with the caramelization) and 1 tablespoon of swab. Continue to cook until the onions are well browned, about 10 to 15 further twinkles.
Add the diced garlic and cook for a nanosecond more.
Deglaze the pot with vermouth or wineAdd the wine or vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.
Add the stock, bay leaves, and thymeAdd the stock, bay leaves, and thyme. Bring to a poach, cover the pot and lower the heat to maintain a downward poach. Cook for about 30 twinkles.
Season to taste with further swab and add lately base black pepper. Discard the bay leaves. Add brandy if using.
Heat the French chuck slicesWhile the haze is stewing, line a distance visage with diploma paper or antipode and preheat the roaster to 450 °F with a rack in the upper third of theoven.Brush both sides of the French chuck or birthstone slices smoothly with olive oil painting( you ’ll end up using about a teaspoon and a half of olive oil painting for this). Put in the roaster and toast until smoothly browned, about 5 to 7 twinkles. Remove from roaster.
Turn the toasts over and sprinkle with the grated Gruyere rubbish and Parmesan. Return to roaster when it’s close to serving time and singe until the rubbish is gamesome and smoothly browned.
ServeTo serve, spoon haze into a coliseum and transfer one inelegant toast onto the top of each coliseum ofsoup.Alternatively, you can use individual roaster– evidence coliseums or one large dish dish. spoon the haze into the coliseums or dish dish. Cover with the toast and sprinkle with rubbish. Put into the toaster for 10 twinkles at 350 ° F, or until the rubbish bubbles and is slightly browned.