French Onion Soup
(adapted from Donna Hay: Modern Classics Book 1)
3 large Spanish onions, sliced into rings
1 tablespoon butter
1/2 tablespoon olive oil
1/4 tablespoon dried thyme
1 tablespoon all-purpose flour
1 tablespoon brandy
1 tablespoon Dijon mustard
4 cups organic beef broth (I had only 3 cups so I added a cup of chicken broth)
Place the onions, butter, oil and thyme in a large saucepan over medium heat, cover and cook for 35 minutes, stirring occasionally, until soft and golden.
Add the flour and cook, stirring for 3 minutes. Add the brandy and cook, stirring, for 1 minute. Add the mustard and broth and allow to simmer for 15 minutes.