May 12, 2015
From Our Kitchen to Yours: French Onion Soup
Chef Dan’s French Onion Soup
Ingredients:
1/8 Cup Olive Oil
1/8 Lbs. Whole Butter
3 Lbs. Yellow Onion
1/2 Quart Veal Stock
1/2 Quart Chicken Stock
1 Satchel of Fresh Thyme or Bay Leaf
1 Tbs. Whole Black Pepper
1/2 Cup Cognac
Salt and Pepper to taste
Thick slices of French or Italian Bread
A standard package of Gruyere Cheese
1/8 Lbs. Whole Butter
3 Lbs. Yellow Onion
1/2 Quart Veal Stock
1/2 Quart Chicken Stock
1 Satchel of Fresh Thyme or Bay Leaf
1 Tbs. Whole Black Pepper
1/2 Cup Cognac
Salt and Pepper to taste
Thick slices of French or Italian Bread
A standard package of Gruyere Cheese
How to Prepare:
Start by preheating your oven to 200 degrees.
Begin caramelizing the onions in oil and butter on low heat until they appear to be a golden color. This should take approximately 45 minutes.
Then add the satchel of thyme or bay leaf along with whole peppercorns to your caramelized onions. Continue to simmer for up to a 1/2 hour.
Add cognac and stock and continue to simmer for another 1/2 hour.
If desired, salt and pepper to taste.
Serve your French Onion Soup in oven safe bowls.
Top each bowl with a slice of French or Italian bread and plenty of Gruyere cheese.
Broil in the oven for 5 minutes or until the top of the Gruyere cheese is bubbly and golden brown.
Serve immediately and enjoy.
Begin caramelizing the onions in oil and butter on low heat until they appear to be a golden color. This should take approximately 45 minutes.
Then add the satchel of thyme or bay leaf along with whole peppercorns to your caramelized onions. Continue to simmer for up to a 1/2 hour.
Add cognac and stock and continue to simmer for another 1/2 hour.
If desired, salt and pepper to taste.
Serve your French Onion Soup in oven safe bowls.
Top each bowl with a slice of French or Italian bread and plenty of Gruyere cheese.
Broil in the oven for 5 minutes or until the top of the Gruyere cheese is bubbly and golden brown.
Serve immediately and enjoy.
Let us know how yours turns out in the comments below.
