two skinny jenkins

120105 – French Onion Soup 2
This was the first time these Jenkins had tried a new french onion soup recipe – we have been so happy with our other one.  Joe picked up some really good local IPA.  The label of this particular beer, the Hopsecutioner, brings back fond memories of teenage mutant ninja turtles.


  • 2 cups reduced-sodium chicken broth
  • 2 cups water
  • 1/4 t fresh ground black pepper
  • 2 lb red onions, cut into 1/2-inch wedges
  • 3 tablespoons olive oil
  • 1/2 cup brandy
  • 4 (1-inch-thick) slices of baguette
  • 2 cups coarsely grated Manchego (or Gruyère) (6 to 7 oz)


  1. Bring broth, water, spices, and 1/2 tsp salt to a boil. Remove from heat and let steep 15 minutes.
  2. Meanwhile, cook onions in oil with 1/4 tsp salt in a heavy medium pot over medium heat, covered, stirring occasionally, until deep golden, about 15 minutes. Add brandy and boil, uncovered, until reduced to 2 Tbsp, about 1 minute. Add broth to onion mixture and briskly simmer, uncovered, 10 minutes. Season with salt.
  3. Preheat broiler.
  4. Ladle soup into 4 ovenproof bowls set in a 4-sided sheet pan. Place baguette slices on top and sprinkle each with 1/2 cup cheese. Broil about 6 inches from heat until cheese is melted and bubbling, about 2 minutes.

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