This 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!
Avg. 4/51 voto
Tiempo de Prep:
French
Tiempo para Cocinar:
Raciónes:5 Bowls
Va Bien Con: steak
Ingredientes
3 – 4 Onions sliced
2 – 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