Categories: Soup
Ingredients
- 1 cup caramelized onions [or the entire homemade recipe here]
- 1 tablespoon flour
- 1 tablespoon chopped fresh thyme (not packed)
- 2 tablespoons Cognac*
- 3 1/2 cups beef broth [Preferably homemade or organic, low-sodium]
- Kosher salt and fresh cracked black pepper to taste
- French baguette, sliced 3/4 inch thick along a diagonal
- 1 1/2 cups (or more, I’m not judging.) gruyere, swiss and fontina cheese
Directions
- When making French onion soup, I caramelize my onions in a Dutch oven, so that I only dirty one pot. L-A-Z-Y
- Once your onions are sufficiently caramelized (deep, rich caramel in color) sprinkle with the flour and stir to coat. Add the thyme, Cognac, two large pinches kosher salt and a few grinds of pepper. Stir to distribute the spices and allow to cook on low for a few minutes.
- Add your beef broth and simmer over low heat for 30-40 minutes. This allows the flavors to develop.
- While your soup is simmering, toast your bread on a baking sheet under the broiler. Watch it carefully! Toast until brown on each side.
- Ladle an equal amount of soup into each broiler-safe, 13 ounce bowl. Top with several bread slices and then top with ¼ of the cheese mixture. Broil on a baking sheet until the cheese has melted and has started to bubble and brown.
- Serve immediately, but eat with care! HOT!