French Onion Soup in a Cheese-Topped Onion Bowl Recipe Video
Ingredients
Butter – 1/2 stick
Olive oil - 1 tablespoon
Onions - 8 cups, thinly sliced
Salt – 1/2 teaspoon
Sugar – 1/2 teaspoon
Flour - 1 tablespoon
Beef broth - 8 cups
Cognac – 1/4 cup (Hennessey recommended)
Dry white wine - 1 cup (Château St Michelle Sauvignon Blanc recommended)
French bread - 6-8 slices ( this recipe uses baguette)
Gruyere – 3/4 pound, grated
Onions - 6-8, whole
Directions
GETTING READY
1) Hollow out the insides of the whole onions, keeping an outer layer and the bottom intact.
MAKING
2) Heat a heavy sauce pan over moderate heat with the butter and oil. When the butter has melted, stir in the onions, cover and cook slowly until tender and translucent. (About 10 min.)
3) Blend in the salt and sugar, increase the heat to medium high and let onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes.
4) Sprinkle the flour and cook slowly, stirring for another 3-4 minutes. Remove from heat and let it cool a moment, then whisk in 2 cups of hot stock. When well-blended, bring to a simmer adding the rest of the stock, Cognac and wine.
5) Cover loosely, and simmer very slowly 1 ½ hours, adding a little water if the liquid reduces too much.
6) Taste for seasoning.
7) Add soup to the hollowed out onions, then place toast on top along with a generous sprinkle of cheese.
8) Place under preheated high broiler until cheese melts and become a little brown.
FINALIZING
9) Top with a leaf of parsley.
SERVING
10) Serve hot.
TIPS
If you don’t want to serve the onion bowls completely raw, then before you fill in the soup, wrap the onions in individual pieces of foil and bake at 350 degrees for 10 minutes.
1) Hollow out the insides of the whole onions, keeping an outer layer and the bottom intact.
MAKING
2) Heat a heavy sauce pan over moderate heat with the butter and oil. When the butter has melted, stir in the onions, cover and cook slowly until tender and translucent. (About 10 min.)
3) Blend in the salt and sugar, increase the heat to medium high and let onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes.
4) Sprinkle the flour and cook slowly, stirring for another 3-4 minutes. Remove from heat and let it cool a moment, then whisk in 2 cups of hot stock. When well-blended, bring to a simmer adding the rest of the stock, Cognac and wine.
5) Cover loosely, and simmer very slowly 1 ½ hours, adding a little water if the liquid reduces too much.
6) Taste for seasoning.
7) Add soup to the hollowed out onions, then place toast on top along with a generous sprinkle of cheese.
8) Place under preheated high broiler until cheese melts and become a little brown.
FINALIZING
9) Top with a leaf of parsley.
SERVING
10) Serve hot.
TIPS
If you don’t want to serve the onion bowls completely raw, then before you fill in the soup, wrap the onions in individual pieces of foil and bake at 350 degrees for 10 minutes.
Editors Review
If you love being different, then this will definitely appeal to you…or anyone else!! A rather innovative way of serving a French Onion soup, this soup is simple and makes a great presentation. Be careful not to go soft on those whole onions while cooking.Chef
