Description
A classic French onion soup that will make you feel like you are a chef in a fancy French Restaurant.
Ingredients
- 1 ½ lbs. onions, sliced
- 3 tbs. butter
- 1 tb. oil
- 1 tsp. salt
- ¼ tsp. sugar
- 3 tbs. flour
- 2 quarts beef broth
- ½ cup dry white wine
- 3 tbs. cognac
- French bread
- 2 cups grated Gruyere cheese
Instructions
- Place 1 tb. oil and 3 tbs. butter in large soup pot, and heat on medium until the butter is melted.
- Add the 1 ½ lbs. onions, lower the heat, cover, and cook slowly for 15 minutes.
- Remove the cover, add the 1 tsp. salt, and ½ tsp. sugar, and cook slowly until the onions have gotten a deep brown color. Stir often, and if needed to prevent burning you can add 1 tbs. water.
- In a separate pot, heat to boiling the 2 quarts beef broth.
- When brown to your liking, sprinkle with the 3 tbs. flour, and stir to coat the onions and cook off the flour taste for roughly 2 minutes.
- Add the boiling beef broth to the onions, and stir to loosen the fond from the bottom of the pot. Add the ½ cup dry white wine, and let the soup simmer for about another 30 minutes.
- Stir in the 3 tbs. cognac, and then refrigerate the soup overnight, if you can stand to not eat it right then and there.
- When ready to eat it, preheat the oven to 325°, toast inch thick slices of French bread, heat soup to boiling, ladle into an oven safe bowl, and top with the French bread, handfuls of the grated gruyere cheese, and possibly a drizzle of olive oil on the top. Place in the oven for 20-30 minutes, then turn on the broiler for a few minutes to brown the cheese on the top. Enjoy your moment in the limelight.
- Category: Soups