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.