Rather French Onion Soup
photo by YummySmellsca
- Ready In:
- 3hrs 20mins
- Ingredients:
- 12
- Yields:
-
6 large bowls
- Serves:
- 6
ingredients
- 1⁄4 cup butter
- 1 tablespoon rendered bacon fat (or canola oil)
- 8 large onions, thinly sliced into half-moons (approx 3 lbs)
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon brown sugar
- 1 tablespoon flour (you can use rice flour for GF)
- 8 cups low sodium beef broth, hot
- 1 sprig fresh thyme (or 1 tsp dried)
- 1⁄4 cup cognac
- 1 cup dry white wine (we used a French Sauvignon Blanc)
- 6 thick slices French bread, cut to the size of the serving bowls and toasted
- 1 1⁄2 cups coarsely grated gruyere (for a true French soup, use Comte)
directions
- Heat a heavy saucepan over medium-low heat with the butter and bacon fat.
- Stir in the onions and cover.
- Cook slowly, stirring once or twice, until onions are tender and translucent, about 12 minutes.
- Stir in the salt and sugar, increase the heat to medium, and let the onions cook, stirring just enough to prevent burning, until brown (25 to 30 minutes).
- Sprinkle the flour and cook slowly, stirring constantly, for another 3 to 4 minutes.
- Remove from heat and whisk in 2 cups of hot stock.
- Return to the heat and bring to a simmer, adding the rest of the stock, thyme, Cognac, and wine.
- Cover and simmer over low heat for 1 1/2 hours.
- Remove thyme sprig and simmer a further 15 minutes, adding a little water if the liquid reduces too much. Taste for seasoning.
- Divide the soup between 6 ovenproof bowls.
- Arrange toast on top of soup and sprinkle 1/4 cup of grated cheese on top of each croute.
- Place bowls on a baking sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls.
- Serve immediately.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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