French Onion Soup (Soupe A L'Oignon)
This is a traditional French onion soup recipe. It is not difficult to make....although you can use canned/prepared stock, it is best when made with "homemade" beef stock, as the canned/prepared stocks tend to be too salty.
- Ready In:
- 1hr 15mins
- 1 lb onion, peeled
- 2 ounces butter
- 2 1⁄2 - 3 pints beef stock
- 4 ounces cognac (or less)
- 8 -12 slices French bread
- 4 -6 ounces grated gruyere cheese
- Slice the onions very thinly.
- Cook them in butter until clear (do not let them brown).
- Add stock and simmer for 45 minutes.
- Just before serving, add the brandy.
- Toast the bread towards the end of the cooking time, place the grated Gruyère on the toasted bread and float on the top of the soup.
- If the soup is served in ovenproof bowls, you can place the filled bowls under the broiler for a minute or so to brown the cheese.
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