FRENCH ONION SOUP
Caramelized onions in savory beef broth swirl around a crispy garlic crouton with melted cheese on top. A meal in itself or as an appetizer.
- 1/4 cup unsalted butter
- 3 pounds sweet & yellow onions (mix), about 5 medium slice in half, then crossways to make half-moon pieces
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 tbs cognac
- 6 cups beef broth
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tsp white wine vinegar
- 1 Sel Magique Salt & Pepper Blend to taste
- 12 French baguette or other bread slices
- 1 cup swiss cheese, grated
- 1 cup 1 cup gruyére cheese, grated
- This soup is all about the caramelized onions so take your time letting them get truly browned and golden. Melt butter in a large pot or Dutch oven over medium heat. Add the onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes. If the onions start to burn, reduce the heat slightly and add a little water. Stir in garlic and combine, about 1 minute.
- Add the wine, scraping any browned bits from the bottom of the pot.
- Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
- Stir in white wine vinegar and cognac; season with Magique to taste.
- Preheat oven to broil
- Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
- Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes.
- Serve and enjoy!