French Onion Soup with Gruyere and Country Mustard

Ingredients

• 2 tablespoons olive oil
• 3 tablespoons onion, peeled, halved and thinly sliced
• 1 tablespoon brandy or Cognac
• 12 cups chicken stock or vegetable stock
• 1 bay leaf
• 1/4 teaspoon fresh thyme leaves
• 12 black peppercorns
• 1 tablespoon country mustard
• Kosher salt and freshly ground black pepper
• 18 small baguette bread slices (about 1/4-inch thick), lightly toasted
• 12 slices Gruyere cheese
• 6 thin slices mozzarella cheese
• 3 tablespoons Parmesan cheese, grated
• 2 tablespoons fresh organic parsley, chopped

Directions

1. In a large heavy pot, heat the olive oil over medium-high heat.
2. Add the onions, reduce the heat to low, and cook, stirring occasionally, until very soft and caramelized, 35-45 minutes.
3. Add the brandy or Cognac; stir, scraping up the browned bits from the bottom of the pan with a wooden spoon.
4. Cook briefly, just until syrupy.
5. Add the stock, bay leaf, thyme, and peppercorns; bring to a boil.
6. Reduce the heat and simmer until reduced by 1/4.
7. Stir in the mustard. Season with salt and pepper to taste. The recipe can be prepared to this point up to 3 days in advance; reheat over low heat when ready to serve.
8. When ready to serve, preheat the broiler or heat the oven to 500 degrees F.
9. Ladle the soup into 6 deep flameproof bowls. Leave at least 1/2-inch of space at the top of each bowl.
10. Top each with 3 toasted baguette slices to cover the surface. Cover the toasts with 2 slices of Gruyere and 1 slice of mozzarella.
11. Arrange the bowls in a roasting or baking pan, and then place on the oven rack and broil for 1 minute or bake for 3 minutes.
12. Sprinkle each bowl with Parmesan and the parsley and chive mixture, rotate the pan, and return to the oven until the cheese is melted and golden brown.
13. Serve immediately. Pair with a classic Beaujolais or Cotes-Du-Rhone, a light California Syrah, or a darker lager, to set off the hearty flavors of the soup.