Ingredients: |
Ingredients: 5-6 cups yellow onions, thinly sliced (about 1½ to 2 pounds).
1 Tbsp. cooking oil
2 Tbsp. butter
½ tsp. sugar
1 tsp. salt
3 Tbsp. flour
6 cups beef stock
1 cup wine (dry red or white)
1 bay leaf
½ tsp. ground sage
salt and pepper
12 ounces swiss cheese, grated
1/2 raw yellow onion
2-3 Tbsp. cognac
8 slices French bread (about 1 inch thick)4 Tbsp. olive oil, for drizzling
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Directions: |
Directions:1. Place heavy bottom stock pot or dutch oven over medium-low heat.
2. Add 1 Tbsp. cooking oil, 2 Tbsp. butter to pot.
3. Add sliced onions and stir until they are evenly coated with oil.
4. Cover and cook for about 20 minutes until they are very tender and translucent.
5. To brown or caramelize the onions, turn up heat to medium or medium-high.
6. Add 1/2 tsp. sugar and 1 tsp. salt and continue to cook uncovered, stirring frequently until the onions have browned and significantly reduced.
7. Once caramelized, reduce heat to medium-low and add 3 Tbsp. flour to the onions.
8. Brown the flour about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).
9. Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
10. Add the rest of the stock, wine, sage, and bay leaf to the soup.
11. Simmer for 30 minutes.
12. To make the "croutes" (toasted bread), heat oven to 325 degrees F.
13. Drizzle each side of the bread slices with a bit of olive oil and place on a baking sheet.
14. Cook the croutes for 15 minutes in oven on each side (30 minutes total).
15. Check the soup for seasoning and add salt and pepper, if needed.
16. Remove the bay leaf (if you can find it).
17. Transfer to a casserole dish.
18. At this point, you can add the 2-3 Tbsp. cognac and grate the 1/2 raw onion into the soup.
19. Add a few ounces of swiss cheese directly into the soup and stir.
20. Place the toasted bread in a single layer on top of the soup.
21. Sprinkle the rest of the cheese in a thick layer on top of the bread, making sure to cover the edges of the toast to prevent burning.
22. Drizzle with a little olive oil or melted butter.
23. Place in a 350 degree F oven for about 30 minutes.
24. Turn on broiler and brown cheese well.
25. Let cool for a few minutes. (CAUTION: The soup will be REALLY hot!)
Bon Apetit! |
Personal
Notes: |
Personal
Notes: This soup is quite a production to make but it is worth it! If you have them, it's great to pour the soup into individual French onion soup bowls/crocks rather than a casserole dish (Step 17). If you do, follow the instructions from Step 18 on. Place the bowls on a cookie sheet and bake them (Step 23).
You can also half the recipe to make 3-4 servings:
2 cups yellow onions, thinly sliced
1 tsp. cooking oil
2 tsp. butter
pinch sugar
2 pinches salt (1/3 tsp.)
1 Tbsp. flour
2 cups beef stock
1/3 cup wine (dry red or white)
1/3 bay leaf
1/6 tsp. ground sage (just a pinch)
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