How to make it

  • 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.

Reviews & Comments 2

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  • NPMarie 5 years ago
    You know I love french onion soup..I don't eat beef or pork..what do you think about using a good homemade veg stock for this soup?
    Was this review helpful? Yes Flag
  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 526.9
    Total Fat: 21.0 g
    Cholesterol: 50.0 mg
    Sodium: 1,209.7 mg
    Total Carbs: 57.1 g
    Dietary Fiber: 5.6 g
    Protein: 21.6 g
    Was this review helpful? Yes Flag

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