French Onion Soup
I bought a new cookbook and am on a roll of a new soup a week. So far so good. Here's my latest and my family loved it.
Note: This recipe does take about 2 hours cooking time to make so give yourself time for it to bubble up.
I've simplified it for you in terms of the essence.
- Melt Butter (I used olive oil for health) in saucepan over medium heat and add 2 1/2 lbs of onioins sliced and 2-3 garlic cloves, crushed. Turn the heat to low, cover, and cook for 30 minutes until soft.
- Take the lid off and add 1 tbls sugar and cook for another 20 minutes until golden brown and floppy. (They say this is the key to a successful onion soup.
- Pour in 2tbls of Cognac (I had to buy just for this recipe) and 1 1/2 cups of cider and allow to bubble
- Add 5 or more cups of beef stock and bouquet garni of parsley, thyme, and bay) and stir to blend.
- Simmer for 45 minutes, then season to taste. (remove the garni bouquet)
- Make garlic toasts, by mixing olive oil and garlic and season well. Cut baguette in thin slices, place on baking sheet and brush with the garlic oil. Bake for 25 min until crisp
Putting it together:
Divide the soup between 4 -6 ovenproof bowls and place on baking sheet. Float 2-3 garlic toasts on tope and scatter Gruyere over the toasts
Broil until the cheese is bubbling and golden.
Serve hot and be careful of the hot bowls!!!
- butter or olive oil (3 tbls)
- 2 1/2 lbs onions
- 2 garlic cloves, crushed
- 1 tbls sugar
- 2 tbls Cognac or Brandy
- 1 1/2 cups hard apple cider
- 5-6 cups of beef stock
- 1 bouquet of garnish (parsley, thyme, bay)
- salt and fresh pepper
- olive oil
- Gruyere cheese