Mrs. Roxborough Park Ramblings made this wonderful french onion soup. What a treat! Such rich broth full of onions and the subtle taste of the brandy added at the last moment. Heavenly! The crusty baguette rounds mounded with gooey cheese on top. This was simply a decadent bowl of soup.
French Onion Soup
Adapted from Mastering the Art of French Cooking
- 1 ½ pounds (or about 5 cups) thinly sliced yellow onions
- 3 Tbsp unsalted butter
- 1 tsp olive oil
- 1 tsp salt, plus additional to taste
- ¼ tsp sugar
- 3 Tbsp all purpose flour
- 5 cups low sodium beef broth
- 3 cups low sodium chicken broth
- ½ cup dry white wine
- Freshly ground black pepper
- 3 Tbsp brandy
- 1 to 2 cups (to taste) grated mixture of Swiss and Parmesan cheese
- 1 Tbsp butter, melted
- 8 1-inch thick rounds French baguette, toasted until hard
- Melt butter and oil together in the bottom of a 5-quart saucepan or Dutch oven over moderately low heat.
- Add the onions, toss to coat them in oil and cover the pot.
- Reduce the heat to real low and let them slowly steep for 15 minutes.
- After 15 minutes, uncover the pot, raise the heat slightly and stir in the salt and sugar.
- Cook onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown.
- After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes.
- Add the wine in full, then broth, a little at a time, stirring between additions.
- Season to taste with salt and pepper.
- Bring to a simmer and simmer partially covered for 30 to 40 more minutes, skimming if needed.
- Correct seasonings if needed.
- Go easy on the salt as the cheese will add a bit more saltiness.
- Stir in the brandy.
- Preheat oven to 325.
- Arrange four ovenproof soup bowls or crocks on a large, foil-lined baking sheet.
- Bring the soup back to a boil and divide among bowls.
- To each bowl, a tablespoon of grated cheese, and stir to combine.
- Dab your croutons with a bit of butter and float a few on top of your soup bowls, attempting to cover it.
- Mound grated cheese on top of it; how much you use will be up to you.
- Bake soups on tray for 20 minutes, then preheat broiler.
- Finish for a minute or two under the broiler to brown the top lightly.
- Grab pot holders, and serve immediately.