French Onion SoupFrom luisascatering 8 years ago
- 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 Cookluisascatering San Carlos, CA
The Rating13 people
I've always sought the perfect French onion soup recipe. Here it is. Maybe because it uses good Northern California Zinfandel.merlin in San Francisco loved it
This sounds like perfection, luisa! Thanks and ^5.
Lorrainelacrenshaw in Horsham loved it
wow, what a lovely recipe! Great addition of cognac here! High 5!juels in Clayton loved it