Vincent Price Soupe à L'oignon - Onion Soup

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • (Also needed: 6 oven-proof soup bowls.).
  • Over medium temperature, heat a deep skillet with the bacon drippings or butter.
  • Add the chopped onions and sauté until just soft.
  • Add the flour, salt, pepper, and garlic and cook until it is golden brown (careful not to burn).
  • Add the parsley sprig, thyme, chicken stock, wine, and simmer for 45 minutes, then remove from heat and add the Cognac.
  • To serve: divide the servings between the six oven-proof bowls, placing the bowls on a baking sheet, with 1 slice of toasted French bread in each bowl.
  • To make it Soupe à L'Oignon Gratinée: preheat your oven's broiler setting; you're going to make three layers of thinly sliced bread and Parmesan cheese in the bowl, pouring soup into the bowls, topping each layer with Parmesan and a little melted butter, then placing the bowls on a baking sheet under the broiler until the cheese melts and forms a golden brown crust.
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