NEW! Le Creuset Spring Collection–preorder your cocotte today!
French Onion Soup
Soups & Sandwiches
Date: March 31, 2016
- 5-6 cups sweet onions, sliced thin
- 4 tablespoons olive oil
- 8 slices French bread
- 1-3 tablespoons butter
- 4 ounces Parmesan cheese
- 12 ounces Swiss cheese, grated
- Salt and Pepper
- ½ teaspoon fresh sage, finely chopped
- 1 bay leaf
- 1 cup white wine
- 6 cups beef stock
- 3 tablespoons all-purpose flour
- ½ teaspoon granulated sugar
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Heat a heavy, oven-safe, stock pot over medium-low heat and add the cooking oil once the pot is hot. Melt the butter into the hot oil.
- Stir the sliced onions into the oil/butter mix, ensuring they are evenly coated.
- Cover the stock pot and cook for around 20 minutes checking to make sure they aren’t burning. Onions should be clear and very tender once finished.
- Turn up the heat to medium-high, and add the sugar and 1tsp salt. Continue cooking while stirring until onions are thoroughly browned (caramelized).
- Reduce heat to medium-low and stir in 3 Tbsp. flour. Cook 2-3 minutes until flour forms a thick paste (add more butter if needed).
- Stir in 1 cup of beef stock, and stir heavily for a couple seconds.
- Add the rest of the stock, wine, sage, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Pre-heat oven to 325 degrees F. Drizzle both sides of French bread slices with olive oil, and place on a baking sheet. Cook the bread in the oven for 15 minutes on each side.
- Taste soup, and add salt and pepper as needed, then remove the bay leaf.
- Add cognac Add a little bit of the Swiss cheese to the soup, preserving most of it for the top.
- Cover the soup mixture with the bread, forming a single layer bread top. Sprinkle the rest of the Swiss cheese over the top of the bread, forming a thick layer.
- Drizzle melted butter or oil over the cheese, and place the pot into the oven uncovered. Bake for around 30 minutes, or until cheese is melted.
- Turn the broiler on and brown the cheese.
Wine: White Burgundy (Chardonnay)
Yields: 4-6 Servings