Braden Family Cookbook
Recipe courtesy Alton Brown
Trim the ends off each onion
then slice from end to end. Remove peel and finely slice into half moon shapes.
Set electric skillet to 300 degrees and add butter. Once butter has melted add a
layer of onions and sprinkle with a little salt. Repeat layering onions and salt
until all onions are in the skillet. Do not try stirring until onions have
sweated down for 15 to 20 minutes. After that, stir occasionally until onions
are dark mahogany and reduced to approximately 2 cups. This should take 45
minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the
onions and turn heat to high, reducing the wine to a syrup consistency. Add
consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15
to 20 minutes.
Place oven rack in top 1/3
of oven and heat broiler.
Cut country bread in rounds
large enough to fit mouth of oven safe soup crocks. Place the slices on a baking
sheet and place under broiler for 1 minute.
Season soup mixture with
salt, pepper and cognac. Ladle soup into crocks leaving one inch to the lip.
Place bread round, toasted side down, on top of soup and top with grated cheese.
Broil until cheese is bubbly and golden, 1 to 2 minutes.
Yield: 8 servings