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French Onion Soup

Ingredients

  • Soup a l''oignon- French Onion Soup
  • 6 tablespoons Butter
  • 5 pds yellow onions sliced thin
  • ½ teaspoon salt
  • 2 1/2 quarts beef stock (best if homemade)
  • 1 cup dry white wine
  • 2 tablespoons Cognac or Brandy
  • Baguette sliced
  • Garlic clove
  • Gruyere cheese shredded
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Summary

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French Onion Soup

 

Recipe Summary & Steps

Its winter and its cold out so nothing hits the spot better then French Onion soup. I am what some may call a French onion soup connoisseur, I have tried many and made many. But it was a few years ago that I finally found the best recipe of them all. Not in one of my many French cookbooks but in the local paper. The French Onion soup or soupe à l'oignon as it should be called has been around for a long time and dates back to Roman times but in the 18th century it changed to reflect more of the soup we know today. A simple soup it is basically just beef broth and onions that are slowly caramelized long and slow top with a slice of toasted baguette and some cheese and there you have it.

The key to the soup is the onions and what kind you use, I always use a yellow onion, NEVER sweet onions. I have tried ones that use the sweet and it takes away from the rich dark flavor I think. And of course you need to cook them low and slow for the best caramelizationalso always use Gruyere cheese.

Below is the recipe that I adapted a changed a little but really, it's simple and the best.....

  • Soup a l''oignon- French Onion Soup
  • 6 tablespoons Butter
  • 5 pds yellow onions sliced thin
  • ½ teaspoon salt
  • 2 1/2 quarts beef stock (best if homemade)
  • 1 cup dry white wine
  • 2 tablespoons Cognac or Brandy
  • Baguette sliced
  • Garlic clove
  • Gruyere cheese shredded

In two large heavy bottom saute pans dived butter and onions, cover for 10 minutes until onions are translucent, about 10 minutes. Remove lids and slowly brown until onions are a dark caramelized color (and smell out of this world) could take up to an hour

In large stockpot bring stock to a boil, turn down and simmer until reduced to 2 quarts about 30 minutes. Add wine and Cognac and simmer for 30 more minutes.

In large Le Creuset French oven add the broth to the onions and simmer for 20 minutes.

While the onions and broth are simmering, in a 375 degree oven add the sliced baguettes brushed with olive oil in for 8 minutes, turn the slices over and cook for 7 or 8 minutes more until lightly browned. Remove from the oven and rub with a garlic clove.

To serve in a oven safe bowl add the soup, top with baguette slices and a hand full of Gruyere cheese. Place under the broiler until the cheese begins to melt

enjoy! Bon Appetit!

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