There is nothing like a warm bowl of soup when it is cold out, and French Onion soup is especially satisfying. I just love the broth soaked crusty toast floating on the top with that layer of melted Gruyere — it’s just divine!
I’ve been sampling a few French Onion soups this season and came to the conclusion that my previous recipe could be a little more…splendid. So, I’ve revamped the recipe and I must say, this bowl is much richer and more flavorful than our previous recipe. I hope you have a chance to enjoy it!
The soup takes about an hour to cook, and can be refrigerated for up to 3 days until ready to serve (this soup can easily be transported to your mountain hut).
For an easy salad to offer with the soup try baby arugula leaves or mache, lightly drizzled with walnut oil and sprinkled with a coarse sea salt.
8 cups coarsely sliced onions
3 tablespoons Cognac or Brandy
1/2 loaf day old, good quality bread, a baguette or cibatta bread works well.
In a large saucepan, over medium high heat, melt the butter, then add the sliced onions. Sprinkle on a pinch of salt. Allow the onions to caramelize at a leisurely pace in their butter bath (about 30 minutes), stirring and tossing them about every 5 minutes until soft and golden to deep brown.
Deglaze the pan with the red wine. To deglaze: push the onions to one side of the pan, and pour in the cup of wine. Using a wooden spoon, or rubber spatula, stir the wine and scrape up any baked on bits of onion attached to the pan.
When it’s splendid soup time:
Reheat the soup, if necessary.
While the soup is heating slice the bread and cheese.
Ladle soup into oven proof bowls (these lion head bowls are available in “Splendid Items”).