French Onion Soup
From luisascatering 16 years ago
- 120 minutes to make
- Serves 4
It's been really cold here (yes, I'm such a baby, I live in California!) so I was craving the comfort and warmth of this soup. It's a classic and for good reason! I hope you make this soup on a cold and rainy day like I did :-)
Ingredients
- 6 tablespoons unsalted butter shopping list
- 3 extra large sweet onions, peeled, halved and thinly sliced shopping list
- 2 turkish bay leaves shopping list
- 1 bunch fresh thyme sprigs, tied together with butcher's string shopping list
- 1 teaspoon of sugar shopping list
- 1/4 cup cognac (I used Hennessey) shopping list
- 1/4 cup Zinfandel wine shopping list
- splash of quality aged balsamic vinegar shopping list
- 28 oz beef stock shopping list
- 14 oz chicken stock shopping list
- 4 slices french batard shopping list
- 2 cups French Emmentaler cheese, grated shopping list
- kosher salt and fresh ground pepper to taste shopping list
How to make it
- Melt butter in a heavy pot. Add onions, sugar, thyme, bay leaves over medium heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 30 minutes. Stir in wine, balsamic & cognac and cook, stirring, 2 minutes. Stir in stocks, salt and pepper (go heavy on the pepper) and simmer, uncovered, stirring occasionally, 30 minutes.
- Toast bread at 350°F, turning over once, about 10 minutes. Remove croûtes from oven and preheat oven to 400 degrees.
- Discard bay leaves and thyme from soup and divide soup among french onion soup crocks then float a croûte in each. Top with cheese, allowing ends of cheese to hang over rims of crocks.
- Place bowls on baking sheet and bake for 10 minutes, until cheese is melted and bubbly.
The Rating
Reviewed by 13 people-
WAYYYYYY BACK....when I was all of 16, trying to develop my 'culinary tastes' and / or testing out a new restaurant, I would always order an appetizer, and a dessert. You could judge -- just from those two items -- how devoted a chef or cook was. Us...more
kukla
in Barrie, Ontario loved it
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This is one of my favorite soups in the world! I actually love the fact that you used Zinfandel - it should work so well with the sweetness of onions - and it adds a Californian twist!
elgab89
in Toronto loved it
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Wolf LOVES onion soup.... great post... hope it's cold and rainy here next weekend...dave
wolfpackjack
in Raleigh loved it
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