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Add a photoThis soup was my favorite as a kid and still is today. The rich onion broth is delicious and who doesn't love anything topped with melted cheese and crusty bread. It takes a couple hours to make, but most of the time the soup & onions are doing their own thing, you can be elsewhere. Hope you enjoy it!
Ingredientes
- 3 â 4 Onions sliced
- 2 â 3 cloves of garlic, minced
- 1 teaspoon of thyme
- 1 bay leaf
- 48 ounces beef stock
- 1 cup of grated Gruyere cheese
- French baguette
- Olive Oil
- 1/3 cup of Cognac
Direcciones
- Caramelize the onions in a soup pan with olive oil until they are a deep golden brown
- Add the minced garlic until it softens
- Deglaze the pan with the Cognac and let it reduce by half
- Add the beef stock, thyme & bay leaf and bring to a simmer
- Let it simmer for 45 minutes to an hour
- Taste and season with salt and pepper
- Toast 2 slices (1/2 thick) per serving of the baguette in a 250 degree oven until they are crispy
- Remove the bread and turn the oven up to 375
- Ladle the soup into serving bowls and top with two slices of bread and the cheese
- Bake in the oven for about 25 minutes or until the cheese is melted and golden brown
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 455g | |
| Recipe makes 5 servings | |
| Calories 225 | |
| Calories from Fat 82 | 36% |
| Total Fat 9.37g | 12% |
| Saturated Fat 5.37g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 982mg | 41% |
| Potassium 387mg | 11% |
| Total Carbs 14.74g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 6.0g | 4% |
| Protein 12.74g | 20% |
