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Ingredients
Onion soup
  • 6 Pcs large white onion (sweet or Spanish, peeled and sliced)
  • 1 Pc onion (halved)
  • 3 tbsps Olive oil
  • 3 tbsps Butter
  • 4 Cloves garlic (crushed and peeled)
  • Salt and pepper to taste
  • 10 Cups Rich beef broth (or veg stock if you're vegetarian)
  • 1 Cup Red wine
  • 4 Pcs bay leaves
  • 2 Sprigs thyme
  • 2 Sprigs rosemary
  • 2 tbsps Brandy
  • 3 tbsps Sherry wine
  • 8 Slices day-old baguette
  • 8 Slices Gruyere
  • 4 tbsps Freshly grated Parmigiano Reggiano
FRENCH ONION SOUP FRENCH ONION SOUP

FRENCH ONION SOUP

Well do I need to really explain this dish.. A rich beef broth full of herbs and sweet onions, topped up with bread and melted hooey gooey and crispy cheese.

A classic of French cuisine, placed in bedrooms of the bride and groom to eat before the consummate their wedding.

Happy cooking!

Prep 30 minutes
Total 3 hours 30 minutes

French onion soup:

  • In a heavy bottom pot, add oil and butter and sweat the onion without colour.
  • Seasoned with salt and pepper, add the garlic and cook for 25-30 min, stirring occasionally.
  • In a cast iron, burn the onion halves on both side.
  • Deglaze with red wine and reduce to almost dry.
  • Add the burnt onion, and flambé with brandy. Stir often.
  • Cook for another 2 minutes and add the beef stock.
  • Cook covered for 2 hours on low heat.
  • Remove the lid and add the herbs and cook for another hour.
  • Finish the soup with the sherry wine and adjust the seasoning if necessary.
  • Discard the herbs and fill up lion's head bowl.
  • Place 2 slices of bread overtop the soup, top up with cheese.
  • Place in the oven on high broil, and bake the soup until golden brown and crispy.
  • Bon appetit!


FRENCH ONION SOUP FRENCH ONION SOUP

FRENCH ONION SOUP

Well do I need to really explain this dish.. A rich beef broth full of herbs and sweet onions, topped up with bread and melted hooey gooey and crispy cheese.

A classic of French cuisine, placed in bedrooms of the bride and groom to eat before the consummate their wedding.

Happy cooking!

favorite
print
like
Prep 30 minutes
Total 3 hours 30 minutes
Serves
US | Metric
Ingredients
Onion soup
  • 6 Pcs large white onion (sweet or Spanish, peeled and sliced)
  • 1 Pc onion (halved)
  • 3 tbsps Olive oil
  • 3 tbsps Butter
  • 4 Cloves garlic (crushed and peeled)
  • Salt and pepper to taste
  • 10 Cups Rich beef broth (or veg stock if you're vegetarian)
  • 1 Cup Red wine
  • 4 Pcs bay leaves
  • 2 Sprigs thyme
  • 2 Sprigs rosemary
  • 2 tbsps Brandy
  • 3 tbsps Sherry wine
  • 8 Slices day-old baguette
  • 8 Slices Gruyere
  • 4 tbsps Freshly grated Parmigiano Reggiano

French onion soup:

  • In a heavy bottom pot, add oil and butter and sweat the onion without colour.
  • Seasoned with salt and pepper, add the garlic and cook for 25-30 min, stirring occasionally.
  • In a cast iron, burn the onion halves on both side.
  • Deglaze with red wine and reduce to almost dry.
  • Add the burnt onion, and flambé with brandy. Stir often.
  • Cook for another 2 minutes and add the beef stock.
  • Cook covered for 2 hours on low heat.
  • Remove the lid and add the herbs and cook for another hour.
  • Finish the soup with the sherry wine and adjust the seasoning if necessary.
  • Discard the herbs and fill up lion's head bowl.
  • Place 2 slices of bread overtop the soup, top up with cheese.
  • Place in the oven on high broil, and bake the soup until golden brown and crispy.
  • Bon appetit!