I share with you my secrets to a deep, flavourful , caramelized French onion soup like you get in a Parisian bistro. This classic comfort food recipe is easy but the secret to success is all in the details. I have 2 cheese options to make the best bubbly, cheesy topping: Comte from the French Alps and Gruyere from Switzerland.
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RECIPE
FRENCH ONION SOUP
2 tbsp. butter (25 ml)
1 Tbsp. olive oil (15 ml)
6 medium-sized onions (about 3 pounds), peeled, sliced
2 garlic cloves, peeled, sliced
1 bay leaf
Freshly chopped thyme
1 tbsp. Dijon mustard (15 ml)
Splash Brandy or Cognac
1 cup dry white wine (250 ml)
8 cups beef stock (2 L)
Sea salt and freshly cracked black pepper
4 baguette slices, toasted
1 cup grated Comte or Gruyere cheese (250 ml)
Melt butter with olive oil in heavy, large pot over medium low heat . Add onions, stir to coat and cover. Steam onions for 20-25 minutes, until soft and tender but with no colour. Remove lid and continue to cook increasing heat to medium/high for another 30-35 minutes, stirring occasionally to prevent scorching and deglaze with white wine and continue. Onions should be a deep brown colour and reduced by 5-6 times. Add garlic, bay leaf and thyme sprig and deglaze with Cognac. Stir just until garlic is translucent.
Stir in Dijon mustard. Add remaining white wine and stock. Simmer uncovered for about 20 minutes to develop flavour. Season to taste with salt and pepper. Remove bay leaf.
Preheat broiler. Ladle soup into ovenproof bowls. Top each with slice of toasted baguette and grated cheese. Broil until cheese melts and bubbles.
Serves 6
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