French Onion Soup
Persons
4
Serving Size
4 bowls or 12 ramekins
Prep Time
25 minutes
Cook Time
1 hour
Wait Time
4 minutes
Total Time
1 hour, 25 minutes
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons butter
- 6 cups yellow onion (about 4 onions) sliced thin
- 6 cups of beef stock or broth
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/3 cup flour
- 1 cup white wine
- ½ teaspoon dried sage
- 1 bay leaf
- 1 baguette
- 3 tablespoons brandy or cognac
- 12 ounces swiss cheese
- Black pepper to taste
- 4 ounces parmesan cheese
Instructions
- In a large pot heat oil and butter
- Add onion and cook for 20 minutes on medium low, stirring occasionally
- Turn heat up to medium high, add sugar and salt, stir and cook until onions are deeply caramelized and brown bits have formed on the bottom of the pan (brown bits are key to flavor)
- Add flour and whisk in for 30 seconds to incorporate, cook and form a roux
- Add white wine and deglaze the bottom of the pot scraping up all the brown bits
- Add 1 cup of broth or stock and stir together to begin the thickening
- Add the remaining broth or stock and stir to incorporate and thicken
- Bring to a boil and then lower the heat to a simmer and let cook for 30 minutes
- Preheat oven to 325 degrees
- Cut the baguette into ½ inch slices and brush with olive oil on both sides then place on a baking sheet and bake for 20 minutes
- Preheat oven to 350 degrees
- Fill a oven proof bowl ¾ full with onion soup, top with baguette slices, layer with swiss cheese, top with Parmesan cheese and then bake for 5 minutes or until the cheese melts
- Remove from the oven and serve
Pingback: The Perfect Comfort Food – Impromptu Friday Nights