Onion Soup with Pecan Crust
- 6 tablespoon butter
- 5 medium-size yellow onions, thinly sliced
- 2 tablespoon all-purpose flour
- 3 cup warm chicken broth
- 3 cup warm beef consume
- 2 tablespoon brandy
- 1/3 cup pecan meal
- 6 large slices toasted French bread rubbed with garlic clove
- 3/4 lb Gruyere cheese, grated
- 1/4 cup freshly grated Parmesan cheese
- 3 teaspoon olive oil
Melt the butter in a large saucepan or soup pot over medium-low heat. Add the onions and cook, stirring often, until golden and caramelized, about 30 minutes.
Add the flour and cook, stirring to blend well, about 2 minutes. Slowly add the hot broth and consomme, whisking constantly until blended. Simmer, stirring occasionally, until the mixture thickens, 10 to 12 minutes.
Preheat the broiler. Adjust the oven rack to about 4 inches below the broiler heat.
Place the toasted bread in 6 ovenproof soup bowls or small crocks.
Sprinkle with equal amounts of the cheeses and pecans. Drizzle with equal amounts of the olive oil. Pour equal amounts of the soup into the bowls and place the bowls on a large baking sheet and broil until the cheese is melted, 3 to 5 minutes.