Rather French Onion Soup
Total Time: 3 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 3 hrs
Ingredients
- 1/4 cup butter
- 1 tablespoon rendered bacon fat (or canola oil)
- 8 large onions, thinly sliced into half-moons (approx 3 lbs)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon brown sugar
- 1 tablespoon flour (you can use rice flour for gf)
- 8 cups low sodium beef broth, hot
- 1 sprig fresh thyme (or 1 tsp dried)
- 1/4 cup cognac
- 1 cup dry wine (we used a french sauvignon blanc)
- 6 thick slices french bread, cut to the size of the serving bowls and toasted
- 1 1/2 cups coarsely grated gruyere (for a true french soup, use comte)
Recipe
- 1 heat a heavy saucepan over medium-low heat with the butter and bacon fat.
- 2 stir in the onions and cover.
- 3 cook slowly, stirring once or twice, until onions are tender and translucent, about 12 minutes.
- 4 stir in the salt and sugar, increase the heat to medium, and let the onions cook, stirring just enough to prevent burning, until brown (25 to 30 minutes).
- 5 sprinkle the flour and cook slowly, stirring constantly, for another 3 to 4 minutes.
- 6 remove from heat and whisk in 2 cups of hot stock.
- 7 return to the heat and bring to a simmer, adding the rest of the stock, thyme, cognac, and wine.
- 8 cover and simmer over low heat for 1 1/2 hours.
- 9 remove thyme sprig and simmer a further 15 minutes, adding a little water if the liquid reduces too much. taste for seasoning.
- 10 divide the soup between 6 ovenproof bowls.
- 11 arrange toast on top of soup and sprinkle 1/4 cup of grated cheese on top of each croute.
- 12 place bowls on a baking sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls.
- 13 serve immediately.
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