A few days ago on Twitter, Tracy from Sugarcrafter (she of this marvelous apple cheesecake) said something about French Onion Soup, and we got to chatting. Since I am easily influenced by mere suggestions of food, I've naturally been thinking of it non-stop. Rather than make some myself (it's Restaurant Week here in Chicago, so there's little cooking going on) I am passing the recipe on to you. This is sort of like when you can't get a song out of your head, so you tell someone else about it, hoping that the song will fly out of your ears and into theirs.
Click above for the original recipe. I used 8 cups of beef broth instead of 4 c beef and 4 c veal. Also, I didn't have any sherry, so I added a bit more cognac and wine to compensate. The cognac adds a wonderful flavor and smell - don't skip it!
I serve my french onion soup in the same Emile Henry terrines pictured above. They're incredibly useful and have become my go-to soup bowls. (Oh, and those are French names, dear..."Eh-MEAL on-REE")