Rather French Onion Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 526.9
- Total Fat: 21.0 g
- Cholesterol: 50.0 mg
- Sodium: 1,209.7 mg
- Total Carbs: 57.1 g
- Dietary Fiber: 5.6 g
- Protein: 21.6 g
View full nutritional breakdown of Rather French Onion Soup calories by ingredient
Introduction
My (and my mom's) version of the classic French Onion Soup. Using Julia's recipe as a base, this uses butter and bacon fat to saute, gets a splash of cognac and a cup of wine along with the rich, flavourful beef stock. My stepbrother (who requested it in the first place) ate two huge bowls! My (and my mom's) version of the classic French Onion Soup. Using Julia's recipe as a base, this uses butter and bacon fat to saute, gets a splash of cognac and a cup of wine along with the rich, flavourful beef stock. My stepbrother (who requested it in the first place) ate two huge bowls!Number of Servings: 6
Ingredients
-
1/4 cup butter
1 tbsp rendered bacon fat (or canola oil)
8 large onions, thinly sliced into "half-moons" (approx 3 lbs)
1/2 tsp Kosher salt
1/2 tsp brown sugar
1 tbsp flour (you can use rice flour for GF)
8 cups low-sodium beef stock, hot
1 sprig fresh thyme (or 1 tsp dried)
1/4 cup Cognac
1 cup dry white wine (we used a French Sauvignon Blanc)
6 thick slices of French bread, cut to the size of the serving bowls and toasted
1 1/2 cups coarsely grated Gruyère (for a true French soup, use Comté)
Tips
Specific wine we used: J&F Lurton Les Fumees Blanches Sauvignon Blanc 2008
Directions
Heat a heavy saucepan over medium-low heat with the butter and bacon fat.
Stir in the onions and cover.
Cook slowly, stirring once or twice, until onions are tender and translucent, about 12 minutes.
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).
Sprinkle the flour and cook slowly, stirring constantly, for another 3 to 4 minutes.
Remove from heat and whisk in 2 cups of hot stock.
Return to the heat and bring to a simmer, adding the rest of the stock, thyme, Cognac, and wine.
Cover and simmer over low heat for 1 1/2 hours.
Remove thyme sprig and simmer a further 15 minutes, adding a little water if the liquid reduces too much. Taste for seasoning.
Divide the soup between 6 ovenproof bowls.
Arrange toast on top of soup and sprinkle 1/4 cup of grated cheese on top of each croute.
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.
Serve immediately.
Serving Size: Makes 6 generous servings
Stir in the onions and cover.
Cook slowly, stirring once or twice, until onions are tender and translucent, about 12 minutes.
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).
Sprinkle the flour and cook slowly, stirring constantly, for another 3 to 4 minutes.
Remove from heat and whisk in 2 cups of hot stock.
Return to the heat and bring to a simmer, adding the rest of the stock, thyme, Cognac, and wine.
Cover and simmer over low heat for 1 1/2 hours.
Remove thyme sprig and simmer a further 15 minutes, adding a little water if the liquid reduces too much. Taste for seasoning.
Divide the soup between 6 ovenproof bowls.
Arrange toast on top of soup and sprinkle 1/4 cup of grated cheese on top of each croute.
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.
Serve immediately.
Serving Size: Makes 6 generous servings
