iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Honeycomb

Ingredients:
1 1/3 cups superfine sugar
1/2 cup corn syrup
Pinch of cream of tartar
1 teaspoon white wine vinegar
1 1/2 teaspoons baking soda
5 1/2 oz (150g) dark or milk chocolate

Instructions:
Line a 8in. square baking pan with lightly oiled foil. Half fill the sink with cold water and have ready a whisk and the baking soda.
Place the sugar, syrup, cream of tartar, and vinegar into a medium-size, solid-based saucepan. Add 5 tablespoons water and set the saucepan over medium heat. Stir until the sugar has dissolved, then bring the mixture to a boil. Continue to cook until the mixture turns amber-colored and reaches "hard crack" stage, or 300°F (154°C) on a candy thermometer.
As soon as the caramel reaches the right temperature, remove the saucepan from the heat and plunge into the sink of cold water to speed up the cooling process. Working quickly, pour the baking soda into the caramel and whisk to combine evenly; the mixture will foam up like a mini volcano. Pour into the prepared pan in an even layer and let cool.
Melt the chocolate in a bowl set over a saucepan of barely simmering water and stir until smooth. Remove from the heat and cool slightly. Turn the honeycomb out of the pan, peel off the foil, and break into chunks. Half dip each piece into the melted chocolate. Let harden before packaging.
Seafood Paella with Edamame

Ingredients:
2 cups low-sodium chicken broth
1/2 teaspoon saffron threads
1 tablespoon olive oil
1 cup chopped onion
2/3 cup diced red bell pepper
2/3 cup diced green bell pepper
1/2 cup canned diced tomatoes, drained
1 tablespoon chopped garlic
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup short-grain rice (such as arborio)
1 cup frozen shelled edamame, thawed
1/2 pound large shrimp, shelled and deveined
1/2 pound sea scallops, halved if large
2 tablespoons chopped fresh cilantro

Instructions:
In a small pan, heat broth; turn off heat. Add saffron; let sit. In a large nonstick skillet, heat oil over medium heat. Cook onion and bell peppers, covered, stirring occasionally, 5 minutes. Add tomatoes, garlic, thyme, salt and pepper; cook, stirring, until liquid has almost completely reduced, 3 minutes. Stir in rice; cook, stirring, 1 minute. Add broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes. Add edamame, shrimp and scallops; simmer, covered, until seafood is fully cooked, about 10 minutes. Let rest 5 minutes. Garnish with cilantro.
Red Wine–Braised Short Ribs

Ingredients:
5 pound bone-in beef short ribs, cut crosswise into 2" pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock

Instructions:
Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
Herb-Lemon Zest Butter

Ingredients:
1/4 cup mixed herbs, such as flat-leaf parlsey, chervil, tarragon, and chives, chopped
1 stick (1/2 cup) unsalted butter, softened
1 teaspoon finely grated lemon zest

Instructions:
Put herbs on a work surface. Add butter and lemon zest. Finely chop together until well combined. Season with salt.
Transfer to a sheet of parchment paper, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid.
DO AHEAD: Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.
Lamb Tagine With Chickpeas and Apricots

Ingredients:
3/4 cup dried chickpeas
5 garlic cloves (2 whole, 3 chopped)
1 large cinnamon stick, broken in half
2 tablespoons olive oil
3 pounds 1" cubes lamb shoulder
Kosher salt and freshly ground black pepper
1 large onion, diced
5 teaspoons Ras-el-Hanout spice blend
1 tablespoon chopped peeled ginger
1 cup canned diced tomatoes with juices
2 1/2 cups (or more) low-salt chicken stock
1/2 cup halved dried apricots
Steamed couscous
Chopped fresh cilantro

Instructions:
Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.
Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.
Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, Ras-el-Hanout , and ginger. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.
Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper.
Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.
Salt-and-Vinegar Potato Chips

Ingredients:
5 Yukon Gold potatoes (about 1 3/4 pounds)
Vegetable oil (for frying)
Kosher salt
1 tablespoons (approximately) vinegar powder
Ingredient info: Vinegar powder can be found at specialty foods stores and spicebarn.com.

Instructions:
Using a mandoline, thinly slice potatoes (just under 1/8" thick). Let soak in a bowl of warm water for 5 minutes. Drain; repeat. Pat potatoes very dry.
Meanwhile, pour oil into a large pot to a depth of 1 1/2". Attach a deep-fry thermometer to side of pot; heat oil over medium heat to 320°F.
Working in batches of about 20 slices and returning oil to 320°F after each batch, fry potatoes, stirring gently, until they are golden brown and oil stops sizzling, 3-4 minutes. Using a slotted spoon, transfer chips to paper towels to drain. Season each batch generously with salt and 1/4 teaspoon vinegar powder.
Korean Steak Tartare

Ingredients:
1 Asian pear, cored, quartered
1 1/4 teaspoons fresh lemon juice, divided
2 tablespoons finely chopped scallions
2 tablespoons reduced-sodium soy sauce
2 teaspoons toasted sesame seeds, divided
1 1/2 teaspoons toasted sesame oil
1 garlic clove, finely grated
1/8 teaspoon freshly ground black pepper
8 ounces filet mignon, cut into very small cubes (about 1/8")
Kosher salt
2" pieces of chives

Instructions:
Peel 1 pear quarter; cut into very small cubes (about 1/8"). Place in a small bowl and toss with 1/4 teaspoon lemon juice. Cut remaining pear quarters into thin slices. Place in a medium bowl and toss with remaining 1 teaspoon lemon juice.
Whisk scallions, soy sauce, 1 teaspoon sesame seeds, sesame oil, garlic, and pepper in a medium bowl. Add filet mignon and pear cubes and gently toss until just combined; season to taste with salt.
Neatly spoon tartare over pear slices. Sprinkle with remaining 1 teaspoon sesame seeds and garnish with chives.
Golden-Brown Omelet

Ingredients:
2 tablespoons unsalted butter
3 beaten eggs, beaten
Kosher salt and freshly ground black pepper
Caramelized onions (optional)
Chopped herbs (optional)
Grated Parmesan (optional)

Instructions:
Heat a nonstick 8" or well-seasoned heavy steel skillet over medium-high heat for 1 minute. Add 2 tablespoons unsalted butter. Once butter sizzles and begins to brown, swirl to coat pan. Add 3 beaten eggs and season with kosher salt and freshly ground black pepper. Cook, pulling up the edges with a heatproof silicone spatula, allowing uncooked eggs to run into pan, until the bottom is golden brown and the top begins to set, 1-2 minutes.
Add fillings, such as caramelized onions, chopped herbs, and grated Parmesan. Using the spatula, fold up 1/3 of the omelet. Roll the omelet over onto itself, then tilt the pan and slide omelet onto a plate.
Ginger-Yogurt Mousse with Pistachio Meringue

Ingredients:
2 large egg whites, room temperature, 1/8 teaspoon cream of tartar, 1/2 teaspoon vanilla extract, 2 teaspoons cornstarch, 1/2 cup sugar, 1/4 cup chopped natural pistachios, 1/3 cup sugar, 1 2" piece peeled ginger, cut into 1/4" slices, 1 vanilla bean, split lengthwise, 1 cup low-fat plain yogurt, 1 cup heavy cream, 1 tablespoon chopped natural pistachios

Instructions:
Position a rack in center of oven; preheat to 250°F. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and cream of tartar in a large bowl until soft peaks form. Beat in vanilla. Gradually beat in cornstarch, then sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Fold in pistachios. Spread meringue on parchment paper in a 1/3" layer (meringue will not completely cover parchment). Bake meringue until crisp, about 55 minutes. Let cool, then break into small pieces. DO AHEAD: Can be made 1 day ahead. Store airtight.
Combine sugar, ginger, and 1/4 cup water in a small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil over medium heat, stirring until sugar dissolves. Remove saucepan from heat and let infuse for 30 minutes. Discard bean. Cover and chill ginger syrup.
In a small bowl, whisk together yogurt, cream, and ginger syrup just to blend. Place mixture in a whipped-cream canister. DO AHEAD: Can be made 4 hours ahead. Chill. Dispense into bowls according to manufacturer's instructions. (Alternatively, double ingredients and whip chilled cream until stiff peaks form, then whip in yogurt and syrup. Spoon the mixture into bowls.) Top with crumbled pistachio meringue. Garnish with pistachios.
Rye Witch

Ingredients:
1 1/2 cups Kentucky rye whiskey (such as Rittenhouse Bottled-in-Bond or Wild Turkey)
3 tablespoons Strega (herbal liqueur)
3 tablespoons Amontillado Sherry (such as Lustau or González Byass Del Duque)
2 tablespoons No-Cook Simple Syrup
12 dashes orange bitters
12 orange twists

Instructions:
Combine first 5 ingredients in a large pitcher. Add ice; stir for 15-20 seconds. Strain the mixture into 6 chilled coupe glasses. Pinch an orange twist over each drink, then rub around rims of glasses to release oils from peel; discard peel. Garnish each with a fresh twist.
Panang Curry Paste

Ingredients:
2 dried chiles de árbol, stemmed
2 dried guajillo chiles, stemmed
2 fresh lemongrass stalks, bottom 4" only, tough outer layer discarded, thinly sliced
3 tablespoons roasted peanuts
2 chopped peeled fresh (or frozen, thawed) galangal
6 fresh or frozen kaffir lime leaves, finely chopped
1 large shallot, chopped
4 garlic cloves, chopped
2 fresh serrano chiles, chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoons freshly ground pepper
Ingredient info: Look for chiles de árbol
guajillo chiles
and lemongrass at better supermarkets. Galangal and kaffir lime leaves are sold at Southeast Asian markets.

Instructions:
Place dried chiles in a medium bowl; cover with hot water and soak for 15 minutes. Drain; place chiles and all remaining ingredients in a mini-processor; process until paste forms. DO AHEAD: Can be made 2 months ahead. Store airtight in freezer.
Hanger Steak with Mushrooms and Red Wine Sauce

Ingredients:
3 tablespoons extra-virgin olive oil, divided
12 ounces assorted mushrooms, torn or cut into large pieces
Kosher salt, freshly ground pepper
4 tablespoons (1/2 stick) unsalted butter, divided
1 1 1/2-pound hanger steak, trimmed, pounded to 1/2" thickness
Coarsely cracked black pepper
3 garlic cloves, lightly crushed
1 6" sprig rosemary
1 cup dry red wine
3/4 cup low-salt chicken stock
2 tablespoons chopped fresh tarragon

Instructions:
Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.
Melt 1 tablespoon butter with remaining 1 tablespoon oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.
Discard garlic and rosemary from skillet. Pour off all but 1 tablespoon fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 tablespoons butter. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.
Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.
Blue Cheese-Bacon Focaccia

Ingredients:
2 1/4 teaspoons (1 package) active dry yeast
1/2 teaspoon honey
4 1/2 cups (or more) all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
8 tablespoons extra-virgin olive oil, divided, plus more for brushing
1 cup riced or mashed boiled russet potatoes
5 ounces bacon (about 4 thick-cut strips), cut crosswise into 1/2" pieces
2 ounces blue cheese, crumbled (1/2 cup)
1 tablespoon fresh rosemary sprigs

Instructions:
Dissolve yeast and honey in 1/2 cup warm water (110°F-115°F) in a small bowl. Let sit until foamy, about 10 minutes. Combine 4 1/2 cups flour, salt, and pepper in a large bowl. Add the yeast mixture, 6 tablespoons oil, potatoes, and 1 cup warm water. Mix with a wooden spoon until almost incorporated, then finish mixing with your hands. Transfer dough to a floured work surface and knead until smooth, 4-6 minutes, adding more flour by tablespoonfuls if dough seems very sticky (dough should be soft and elastic).
Brush a large bowl with oil; place dough in bowl. Cover with plastic wrap and place in a warm, draft-free area. Let rise until doubled, about 1 hour.
Meanwhile, heat a large skillet over medium-high heat. Add bacon and cook until it is light golden but not crisp. Transfer to paper towels to drain.
Preheat oven to 425°F. Brush a 17x11x1" baking sheet with oil. Press dough into pan. Press with your fingertips all over, forming dimples. Drizzle remaining 2 tablespoons oil over.
Bake focaccia for 10 minutes. Sprinkle cheese over, then bacon and rosemary. Return to oven and bake until golden brown, 12-15 minutes longer. Let cool for 10 minutes in pan. Slide bread onto a wire rack to cool completely. Slice into 2x1" pieces.
Fried Chickpeas

Ingredients:
2 teaspoons smoked paprika, 1 teaspoon cayenne pepper, 6 tablespoons extra-virgin olive oil, 2 15-ounce cans chickpeas, rinsed, drained, patted very dry, Kosher salt, 2 teaspoons finely grated lime zest, Ingredient info: Smoked paprika is available in better supermarkets.

Instructions:
Combine paprika and cayenne in a small bowl and set aside.
Heat oil in a 12" skillet over medium-high heat. Working in 2 batches, add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 15-20 minutes. Using a slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in a medium bowl. Sprinkle paprika mixture over; toss to coat. Season to taste with salt. Toss with lime zest and serve.
Banana Tartes Tatin

Ingredients:
4 tablespoons unsalted butter, softened, 8 tablespoons light brown sugar, 4 firm ripe bananas, peeled, cut on a diagonal into 1/4"-thick slices, 4 6" rounds puff pastry cut from one package of puff pastry, thawed, Four 5"-diameter, 1"-high crème brûlée dishes

Instructions:
Preheat oven to 400°F. Place dishes on a rimmed baking sheet. Smear bottom of each dish with 1 tablespoon butter. Sprinkle each evenly with 2 tablespoons sugar. Overlap slices from 1 banana over sugar, arranging in concentric circles to cover. Top each dish with 1 puff pastry round, tucking in edges of pastry.
Bake until pastry is golden and puffed and filling is bubbly, 20-25 minutes. Invert onto plates.
Deviled Eggs and Pickled Beets

Ingredients:
2 large beets, trimmed, 1/2 cup red wine vinegar, 3 tablespoons sugar, 1 tablespoon coriander seeds, 1 tablespoon yellow mustard seeds, 2 whole cloves, 1 bay leaf, 1/4 teaspoon coarse sea salt plus more, 12 hard-boiled eggs, peeled, 1/4 cup mayonnaise, 2 teaspoons prepared white horseradish, Sliced chives

Instructions:
Preheat oven to 400°F. Wrap beets in foil, crimping tightly to seal; place on a rimmed baking sheet. Roast until tender, 45-55 minutes. Let stand until cool enough to handle. Peel beets and cut into 1" slices. Transfer to a wide, shallow container.
Bring vinegar, sugar, coriander seeds, mustard seeds, cloves, bay leaf, 1/4 teaspoon sea salt, and 1/2 cup water to a simmer in a small saucepan over medium heat. Simmer for 10 minutes; pour liquid over beets. Let cool to room temperature, then cover and refrigerate overnight, turning occasionally.
Slice eggs lengthwise in half and spoon yolks into a bowl. Mash yolks with a fork, then stir in the mayonnaise. Press mixture through a strainer into a small bowl. Add 1 tablespoon strained beet-pickling juice, horseradish, and a pinch of salt. Spoon or pipe mixture into each egg white.
Finely dice enough drained pickled beets to yield about 1/2 cup (reserve any remaining beets for another use). Garnish each egg with diced beets and chives.
Fried Fingerling Potatoes with Tarragon Sauce

Ingredients:
1 pound small fingerling potatoes
1/4 cup kosher salt
1 large egg yolk, room temperature
1 teaspoon fresh lemon juice
Coarse sea salt
1/2 cup plus 1 1/2 teaspoons extra-virgin olive oil
1 tablespoon finely chopped shallot
1/2 teaspoon finely chopped fresh tarragon
Freshly ground black pepper
1 1/2 tablespoons drained capers, patted dry
Vegetable oil or grapeseed oil (for frying)

Instructions:
Bring potatoes, 1/4 cup kosher salt, and 8 cups water to a boil in a large saucepan and cook until potatoes are tender, about 12 minutes. Drain; let cool completely. Halve potatoes lengthwise. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Whisk egg yolk, lemon juice, and a pinch of sea salt in a small bowl. Gradually whisk in 1/2 cup olive oil until mayonnaise forms. Stir in shallot and tarragon. Season to taste with pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
Heat remaining 1 1/2 teaspoons olive oil in a small skillet over medium-high heat. Add capers and fry, stirring often, until crisp and golden, 2-3 minutes. Using a slotted spoon, transfer capers to paper towels to drain. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
Pour vegetable oil into a large pot to a depth of 2". Attach a deep-fry thermometer to side of pot. Heat oil over medium heat until thermometer registers 375°F. Working in batches, fry potatoes until crisp and dark golden brown, 3-4 minutes. Drain on paper towels. Season lightly with sea salt.
Arrange warm potatoes on a platter, cut side up. Spoon some mayonnaise over each; sprinkle with capers.
Steamed Mussels in White Wine

Ingredients:
1 large shallot, finely chopped
1/4 onion, finely chopped (about 1/3 cup)
1/4 cup dry white wine
3 1/2 tablespoons unsalted butter, cut into 1/2" cubes
1 tablespoon white wine vinegar
4 1/2 pounds mussels, scrubbed, debearded
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
Cheesecloth

Instructions:
Place shallot, onion, wine, butter, and vinegar in a large heavy pot. Add mussels, cover, and bring to a boil. Cook, gently shaking pot once or twice, until mussels open, 3-5 minutes (discard any mussels that don't open).
Set a strainer lined with a double layer of cheesecloth over a bowl; set aside. Using a slotted spoon, transfer mussels to a large bowl. Pour mixture in pot through prepared strainer. Season broth with pepper and pour over mussels. Sprinkle with parsley.
French 75

Ingredients:
1 cup gin
1/2 cup No-Cook Simple Syrup
1/2 cup fresh lemon juice
Champagne (Prosecco or other sparkling wine works in a pinch)
lemon twists

Instructions:
Stir 1 cup gin, 1/2 cup No-Cook Simple Syrup , and 1/2 cup fresh lemon juice with ice in a medium pitcher for 10 seconds. Strain into Champagne flutes or coupe glasses. Top with chilled Champagne (Prosecco or other sparkling wine works in a pinch). Garnish with lemon twists.
Arctic Char Gravlax with White Grapefruit

Ingredients:
1 2-pound side of arctic char, skin on, pinbones removed
3 tablespoons plus 2 teaspoons finely grated white or pink grapefruit zest
3 tablespoons kosher salt plus more
2 tablespoons muscovado sugar or light brown sugar
1 tablespoon granulated sugar
1 tablespoon plus 1 teaspoon dried whole green peppercorns, crushed
1 tablespoon juniper berries, well crushed
1/2 cup crème fraîche
3 teaspoons minced fresh dill, divided
Crackers or toasts (preferably rye)
Ingredient info: Juniper berries are sold in the spice section of better supermarkets.

Instructions:
Place arctic char skin side down on a large piece of plastic wrap. Mix 3 tablespoons grapefruit zest, 3 tablespoons salt, both sugars, 1 tablespoon crushed green peppercorns, and crushed juniper berries in a small bowl; sprinkle mixture over fish, spreading evenly and pressing gently so spices adhere. Wrap plastic tightly around fish, then wrap with another large sheet of plastic. Gently poke 24 small holes through plastic (not fish) on both sides of fish with a thin skewer or the tip of a sharp knife to allow juices to escape. Put fish on a rimmed baking sheet. Top with another rimmed baking sheet; weigh it down with two 15-ounce canned goods. Refrigerate for 2 days, turning fish after 1 day.
Remove canned goods and top baking sheet. Unwrap and discard plastic, keeping cure intact. Rewrap in clean plastic and poke holes in plastic as before. Place in a clean resealable plastic bag; refrigerate, skin side up. Chill for 1 more day. Gently scrape off cure.
Whisk crème fraîche, 2 teaspoons dill, and remaining 1 teaspoon crushed green peppercorns in a small bowl. Season with salt. Thinly slice gravlax on a diagonal and serve on crackers. Top with crème fraîche and garnish with remaining 2 teaspoons grapefruit zest and 1 teaspoon dill.
French Onion Soup

Ingredients:
2 medium onions, finely chopped, 1 tablespoon unsalted butter, 1 tablespoon Calvados, Applejack, or other brandy, 4 cups low-salt beef stock, Kosher salt and freshly ground black pepper, 4-8 1/2"-thick slices baguette, cut to fit ramekins, 1 cup grated Gruyère or raclette cheese, Four 10-ounces ramekins

Instructions:
Preheat oven to 450°F. Cook onions in a 12" nonstick skillet over high heat, stirring constantly, until soft and caramelized, about 15 minutes. Add butter and toss onions to coat. Remove pan from heat and stir in Calvados. Return pan to heat and continue cooking until Calvados is absorbed, about 30 seconds. Add stock and bring to a simmer. Simmer until soup is reduced to 4 cups, about 5 minutes. Season soup to taste with salt and pepper.
Place ramekins on a rimmed baking sheet. Divide soup among ramekins. Top each ramekin with 1-2 slices of bread. Sprinkle 1/4 cup cheese over each. Transfer baking sheet with ramekins to oven and bake until cheese is bubbly and browned in spots, about 4 minutes.