Traditional French Onion Soup
Try this Traditional French Onion Soup recipe, or contribute your own. "Advance" and "Winter" are two of the tags cooks chose for Traditional French Onion Soup."We LOVED this soup! I substituted scotch for the cognac and used ready made garlic and cheese croutons along with 1/2 slice each of Swiss and provolone and sprinkled a blend of parm/Romano on top. delish!" - karritt
Yield: 8 Servings Ready in 45 minutes
favorite of 385 people 210 people want to try
Verified by stevemur
|4 tablespoonUnsalted butter|
|2 tablespoonsOlive oil|
|6 cupsYellow onions; sliced|
|4 clovesGarlic; minced|
|1 tablespoonDijon mustard|
|1/2 teaspoonDried thyme|
|3 tablespoonsUnbleached flour|
|3 quartsBeef stock|
|1 1/2 cupsDry white wine|
|salt and pepper; to taste|
|8 slicesFrench bread|
|4 tablespoonsUnsalted butter; room temperature|
|4 tablespoonsOlive oil|
|3 clovesGarlic; minced|
|8 ouncesGruyere; shredded|
|8 ouncesSmoked mozzarella; shredded|
|4 ouncesParmesan cheese; freshly grated|
Traditional French Onion Soup Preparation
1. 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
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Traditional French Onion Soup Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven