French Onion Soup | Up the Dish

Difficulty:
1/5

Ease of Preparation: Easy
Time of Preparation: 1.5 hours
Yield: 4 servings

The undisputed king of soups, French Onion, is here to warm and delight! This recipe ensures a rich, flavorful broth, sweet, expertly caramelized onions, and a crust of bubbly, melty cheese. All you need to do now is find the right bowl!


 

Ingredients:

  • 4 quarts (3.8 L) dark beef stock
  • 4 sprigs thyme
  • 3-4 bay leaves
  • 5 pounds (2 kg) onions, sliced thin
  • ½ cup (120 ml) Calvados brandy
  • 2 ounces (57 g) butter
  • 2 tablespoons (30 ml) sherry vinegar
  • Salt and pepper
  • ½ baguette, sliced into rounds, hard toasted (with olive oil, salt, and pepper)
  • 1 ¼ pounds (567 g) Comte cheese, large grated
  • Chopped chives, to garnish

 


 

Method:

Heat beef stock in a large pot over medium-high heat.

Bundle and add thyme and bay leaf, bring to a boil.

Reduce heat and simmer for 30 minutes.

Remove the bundle of thyme and bay.

Melt butter in a large, deep skillet over medium-high heat.

Add the onions to the butter and sauté for 2 minutes.

Add Calvados, reduce heat to medium-low heat and cook for 45 minutes.

Add salt to the onions and stir every few of minutes, cook for 30 minutes or until the onions have caramelized to a light brown colour.

Add the caramelized onions to the reduced stock.

Add pepper and simmer for about 10 minutes.

Finish onion soup mix with sherry vinegar.

To Serve:

Preheat the oven to 500 F (260 C).

Ladle soup into each bowl.

Top the soup with baguette rounds in each bowl.

Cover the baguette rounds with 5 ounces (142 g) of Comte cheese per soup.

Place in oven and immediately change the setting from bake to broil, leave in for 5-7 minutes or until cheese is browned and crusted.

Garnish with chives. Serve immediately.