Is there anything more comforting than a bowl of delicious, onion soup?
After many visits to France, and tasting dozens versions of this delicious soup, I felt inspired to prepare my own one. The combination of flavors is great! The white wine, raw onion, and cognac contribute a lot, so don’t skip it if you want to taste this out-of-this-world onion soup! This soup tastes best when made with homemade beef stock. You can make this even a couple days ahead of time, and then add the toasted bread and cheese and bake it right before serving. My family loves it! Even my mom, who isn’t a big onion fan fell in love with this soup. The recipe is a little bit time consuming (especially if you want to prepare your own broth) but the result is totally worth the effort!
- 900 g (2 lbs) onion,
- 3 tbs butter,
- 2.5 tbs olive oil,
- 250 ml (8.5 fl oz) dry white wine,
- 1 l (1 quart) beef broth,
- 60 ml (2 fl oz) cognac or brandy,
- salt and pepper,
- 1-2 garlic cloves,
- 150 g (5.3 oz) grated gruyère cheese,
- fresh thyme,
- sliced baguette
1. Peel the onions and cut in half. Thinly slice each half and put it to the pot.
2. Melt the butter in a large pot over a medium heat. Add olive oil.
3. Cook the onions, stirring often, until very soft and caramelized, about 30 minutes.
4. Increase the heat, add white wine to the pot.
5. Scrape up the browned bits on the bottom and sides of the pot, and bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry.
6. Pour the broth in, cover the pot with a lid and simmer for about 30 minutes.
7. Season with salt and pepper, add brandy and cook for a few more minutes.
8. Preheat the oven to 220°C. Arrange the baguette slices on a baking sheet in a single layer.
9. Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from the oven.
10. Rub one side of each piece of grilled bread with garlic clove.
11. Ladle the soup into bowls, top each with few slices of bread and top with cheese. Sprinkle with fresh thyme.
12. Put the bowls into the oven to toast the bread and melt the cheese.