French Onion Soup

With Fall fast approaching I have been craving anything to do with soup! One thing you will definitely know how to make when you leave cooking school is French Onion Soup. I’ve made it several times in cooking classes now and each time I learn a slightly new twist on how to make it. French onion soup isn’t hard to make, it really is all in the method. The most important part of making the soup is making sure the onions are sautéed until they are jam-y and brown. The natural sweetness that comes from cooking onions this way is wonderful!
I topped my soup with little cubes of Gruyère cheese but shredded or sliced cheese would work just as well or better.
This would be perfect for a chilly Fall night!
Also, you will see below that cognac is called for in the recipe. You can get a small bottle of cognac for as little as 5 dollars. If you only plan on using it for this soup, you will get a couple of batches out of it!
Enjoy!

Prep Time: 15 minutes
Cook Time: 40 minutes

French Onion Soup
Inspired by: On Cooking 5th Edition
Serves 4-6

3 tablespoons butter
5 softball sized onions, sliced thinly (yellow, vidalia or any sweet onion would be best)
1/2 teaspoon salt
3 cups fresh or low sodium beef stock
3/4 cup red wine
1/4 cup cognac
1/4 tsp ground thyme
salt and pepper to taste
Gruyère or Swiss Cheese (1/4 cup shredded or two slices per bowl)
Baguette slices to fit bowl (1-2 per bowl, depending on size of your bowl)

In a large pot melt butter over medium heat. Add sliced onions and 1/2 teaspoon of salt. Cook over medium heat, stirring occasionally until onions become deep brown in color and reduce significantly in volume. This should take about 15-20 minutes. Don’t try to cheat and turn up the heat to brown the onions! They need time to become softened and really become sweet.
Once onions are ready, add red wine, cognac and beef stock.
Let simmer for 15-20 minutes.
Add thyme, season to taste with salt and pepper.
Preheat broiler on oven to highest setting.
Slice baguette into slices and toast under broiler until golden brown. Remove from oven.
Portion out your soup into crocks, ramekins or oven safe bowls.
Top with 1-2 slices of toasted baguette. Then top with shredded cheese or sliced cheese.
Place soup bowls on a baking sheet and transfer to oven. Allow to broil until cheese is melted and bubbly brown.
Serve immediately.
Be careful of your tongue! It is delicious but hot! 🙂

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