French Onion Soup

• portionen: 8

Zutaten

4 tablespoon Unsalted butter

2 tablespoons Olive oil

6 cups Yellow onions ; sliced

4 cloves Garlic ; minced

1 teaspoon Sugar

1/3 cup Cognac

1 tablespoon Dijon mustard

1 teaspoon Dried thyme

3 tablespoons Unbleached flour

3 quarts Beef stock

1 1/2 cups Dry white wine

salt and pepper ; to taste

8 slices French bread

4 tablespoons Unsalted butter ; room temperature

4 tablespoons Olive oil

3 cloves Garlic ; minced

8 ounces Gruyere ; shredded

8 ounces Smoked mozzarella ; shredded

4 ounces Parmesan cheese ; freshly grated

Anweisungen

To make the soup, heat the butter and oil in a large stock pot. Add the onions and cook over hight heat, stirring occasionally, for 15 minutes. Add the garlic and sugar. Reduce heat to medium and cook, stirring occasionally, until the onions are golden brown, about 40 minutes.

2. Pour in the Cognac, warm it, and flame with a match. When the flames subside, add the mustard and thyme. Stir in the flour and cook, stirring frequently, for 3 minutes.

3. Gradually stir in the stock and wine. Season to taste with salt and pepper. Simmer uncovered over medium heat for 1 hour.

4. Preheat oven to 350 degrees F.

5. To make the croutons, spread one side of each bread slice with 1 1/2 teaspoons of butter and 1 1/2 teaspoons oil. Sprinkle with the garlic. Toast the prepared side only on a baking sheet until crusty and golden, 12 to 15 minutes.

6. Combine the 3 cheeses for the gratinee.

7 Preheat the broiler.

8. Ladle the hot soup into 8 oven-proof bowls to fill three-fourths full. Float a crouton in the center of each bowl. Top each bowl lavishly with the cheeses. Broil 6 inches from the heat until the cheese is melted and bubbling, about 4 to 5 minutes. Serve immediately

from: Silver Palate

Notizen

Use yellow onions not sweet

Can substitute some leeks for onion

Be careful with amount of sugar... might not even be needed.

Best to use home made beef stock. 2/3 Beef stock with 1/3 chicken broth is good.