Rather French Onion SoupFrom jo_jo_ba 1 year ago
- 1/4 cup butter shopping list
- 1 tbsp rendered bacon fat (or canola oil) shopping list
- 8 large onions, thinly sliced into "half-moons" (approx 3 lbs) shopping list
- 1/2 tsp kosher salt shopping list
- 1/2 tsp brown sugar shopping list
- 1 tbsp flour (you can use rice flour for GF) shopping list
- 8 cups low-sodium beef stock, hot shopping list
- 1 sprig fresh thyme (or 1 tsp dried) shopping list
- 1/4 cup cognac shopping list
- 1 cup dry white wine (we used a French Sauvignon Blanc) shopping list
- 6 thick slices of French bread, cut to the size of the serving bowls and toasted (use GF French bread if needed) shopping list
- 1 1/2 cups coarsely grated Gruyère (for a true French soup, use Comté) shopping list
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.
The Cookjo_jo_ba Oshawa, CA
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