Prep 10 mins
Cook 50 mins
A classic French recipe, easy to make. The recipe calls for 'a croutes' which is roasted vienna bread. Instead of Vienna bread you could use other crusty bread. If you like a more garlicy soup you could rub the bread with garlic prior to roasting. You could also use croutons although this might alter the flavour of the recipe.
- 1 1⁄2 lbs onions, very thinly sliced
- 3 shallots, finely diced
- 2 tablespoons butter
- 1 tablespoon cognac
- 1⁄2 cup red wine
- 3 cups beef stock
- salt and pepper
- 4 1⁄2 slices vienna bread, roasted in oven until dry
- 1 cup gruyere cheese, for garnish
- Melt the butter in a soup pot and sauté the onions until very soft, at least 20 minutes.
- Add the Cognac and the wine and cook for one minute.
- Add the stock. Simmer, covered, 45 minutes.
- Check the seasonings.
- Ladle into oven-proof soup bowls and set on a baking sheet. Top each with a croûte (roasted Vienna bread).
- Sprinkle the top generously with cheese. Broil in oven until the top is lightly brown, about 2 minutes.
The flavors of this were spot on! I subsituted brandy for congac since that's what i had. I did find that a lot of the broth boiled away so i had to keep adding water but perhaps I just prefer soupy vs. stewy. Regardless, this made a completely rich and satisfying meal!
So delicious! I always make a simple French Onion Soup and can never pinpoint what I am missing. I really think the wine made this dish. I didn't have cognac or shallots and instead of beef broth I used a simulated "beef" broth (vegetarian). Came out excellent! As nice as it would be to have Gruyère cheese it is way too expensive here, so I used Havarti instead.
This is a wonderful soup to say the least! My children and I couldn't get enough of it! I did add about 1 tsp. sugar while sauteing the onions and shallots. I loved the addition of the wine. This is my go to recipe from now on and we will have it often this winter too!