French Onion Soup

Preparation 20min Cooking 1h Servings 4

 
 

Ingredient

Soup

  • 6 yellow onions, peeled

  • ¼ cup butter

  • ½ cup red wine

  • 2 tbsp cognac

  • 4 cups of chicken broth

  • 4 cups beef broth

  • 1 tbsp light toasted flour

  • 1 pinch nutmeg

    Toppings

  • 2 cups Gruyère cheese, grated

  • 12 slices baguette bread, about ½ inch thick, toasted

  • 1 small garlic clove, halved

 
 
 
 

Preparation


 Soup:

  1. Slice the onions into wedges and then thinly cut them widthwise to create short strips.

  2. In a sizable pot over medium heat, gently sauté the onions in butter for 15 minutes, stirring occasionally. Increase the heat to high and continue cooking for an additional 15 minutes or until the onions caramelize, stirring constantly and scraping the pot's bottom. Deglaze with the wine and cognac. Let it reduce until almost dry. Add the chicken and beef broths, along with the toasted flour and nutmeg. Ensure a thorough mix.

  3. Bring the mixture to a boil, then let it simmer over medium-high heat for 30 minutes or until the soup has reduced by half. The result should be about 5 cups (1.25 liters) of soup. Season with salt and pepper.

    Toppings:

  4. Position the rack in the middle and preheat the oven to broil. Arrange 4 ovenproof bowls on a baking sheet.

  5. Meanwhile, lightly rub each bread slice with garlic. Distribute the soup among the bowls and garnish each with 2 tablespoons of cheese.

  6. Place 3 bread slices over each bowl and sprinkle the remaining cheese on top.

  7. Broil for 5 minutes or until the cheese achieves a golden, melted perfection