French Onion Soup
Rich, decadent and silky French onion soup is the ultimate comfort food with caramelized onions, garlicky bread and gruyère cheese. You don't have to go to a French bistro to have delicious onion soup, it can be made easily at home! The key to this luxurious soup is having the patience to let the onions get as caramelized as you can without burning them. The darker the onions, the more depth and flavor the soup will have.
Cognac is one of the secret ingredients in this soup. It adds roundness and complexity to the soup. Of course it is optional but I highly recommend including it.
Traditionally the soup is poured into a ramekin and topped with bread and sprinkled with cheese then broiled. I think using gruyère croutons turns out equally delicious and easier to make at home.
Serves 6 for a starter or 4 for a main dish.
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- 6 Large yellow onions
- 1 qt Beef broth
- 2 tbsp Butter
- 2 tbsp Olive oil
- 1/2 cup Dry white wine
- 2 tbsp Cognac (Optional)
- 2 Bay leaves
- 5 Sprigs of dry thyme
- 6 slice French baguette
- 1/2 cup Gruyère (Grated)
- 1 clove Garlic
- Caramelize the Onions
Slice the onions and add to a Dutch oven or large pot. Add the butter, olive oil and salt. Cook on medium-low heat for 45-60 minutes, mixing occasionally.
The key to French onion soup is caramelizing the onions. Slow and steady is key, cooking the onions too fast will cause them to burn. - Simmer the Soup
When the onions are nicely caramelized add the white wine to deglaze the bottom of the Dutch oven. Let cook for a minute then add the beef stock, herbs and cognac. Simmer for 60 minutes.
- Broil the Gruyère Croutons
Quarter the baguette slices until crouton. Rub the bread with a clove of garlic. Sprinkle generously with gruyère cheese and broil for 5 minutes or until golden brown.
Serve the soup with the croutons on top.