How to make
Cut the onion into slices. Heat the butter and a few drops of oil in a pan. Add the onion and stir. Season with thyme, nutmeg, bay leaf and two pinches of salt. Keep stirring.
Add the brown sugar to caramelize the onion.
Then pour the cognac and wait for the alcohol to evaporate. Add the red wine as well.
Once the alcohol has evaporated, gradually add the flour to the soup.
At the end, pour in the veal stock, reduce the heat and let the classic French onion soup cook for 10-15 minutes.
For the bruschette
Cut the baguette and place a piece of Brie cheese on each slice. Bake for a few minutes at 180 ° C until the cheese has melted.
