Part 30 of #LCMakeItMini with @bon__abbetit: French Onion Soup served in our Gourmand Collection Cocottes. Inspired by Balthazar’s Onion Soup Gratinée, this version swaps beef stock for chicken, adds a hint of port, and features crispy sourdough croutons for the perfect cheesy bite.
Ingredients (serves 4):
A generous pour of quality olive oil
4 white onions
3 tablespoons unsalted butter
1 clove of garlic, diced
4 sprigs of thyme
2 bay leaves
9 cups chicken stock
3/4 cup dry white wine
½ cup port
4 slices of sourdough bread
2 cups gruyere cheese
Instructions:
1. Using a mandolin or knife, peel and thinly slice the onions. Add olive oil to a large saucepan or Dutch oven and add onions. Stir frequently to prevent burning for about 30 min or until they are super soft and golden.
2. Add butter, garlic, thyme, bay leaves, salt and pepper to the onions and cook for another 10 minutes. Raise the heat add white wine and bring to a boil. When it’s reduced by half, add stock and simmer for 45 min to an hour. Remove thyme and bay leaves and stir in the port.
3. Preheat oven to broil and grate cheese. Coat bread in olive oil and cook 2-3 min per side until nice and crispy. Cut into bite-sized pieces. Ladle soup into each cocotte and top with croutons and gruyere cheese. Broil for about 5 min or until all browned and bubbly.
4. When you have a little bit of soup left, swirl a little French red wine into the bottom and enjoy some delicious last bites!
1 Comment
With lots of Le Gruyère AOP, it must be delicious. 🤤