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Reduce beef stock over medium heat until reduced by half. Remove from heat. This
can be done ahead of time.
In a large saucepot, over medium to medium-low heat, saute onions and butter. Stir
constantly until caramelized and golden in color, about 15-20 minutes. Onions will
become bitter if they are burned so be careful not to overcook them.
Add pepper, sugar, vermouth, and Cognac. Stir to incorporate and deglaze the pan
to loosen the flavorful bits on the bottom of the pan. Add tomato
paste, water, and reduced beef stock. Bring to a simmer, stirring frequently, and
cook 10-15 minutes to blend flavors. Keep hot to finish the soup. |
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