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Alton Brown's French Onion Soup
 
recipe image
Prep Time: 0 Minutes
Cook Time: 0 Minutes
Ready In: 0 Minutes
Servings: 1
Ingredients:
5 sweet onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces beef broth (should be consumme)
10 ounces chicken broth
10 ounces apple cider, unfiltered
1 tbsp thyme (a couple sprigs)
1 tbsp bay leaf (1 leaf)
1 tbsp parsley (1 branch)
1 tsp kosher salt
1 tsp ground black pepper
1 oz brandy (or cognac)
8 slices country style white bread
1 cup fontina cheese (or gruyere), grated
Directions:
1. Trim the ends off each onion then halve lengthwise
2. Remove peel and finely slice into half moon shapes
3. Set electric skillet to 300 degrees and add butter
4. Once butter has melted add a layer of onions and sprinkle with a little salt
5. Repeat layering onions and salt until all onions are in the skillet
6. Do not try stirring until onions have sweated down for 15 to 20 minutes
7. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
8. Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency
9. Add consume, chicken broth, apple cider and bouquet garni (thyme sprigs, bay leaf, and parsley tied together with kitchen string).
10. Reduce heat and simmer 15 to 20 minutes.
11. Place oven rack in top 1/3 of oven and heat broiler
12. Cut country bread in rounds large enough to fit mouth of oven safe soup crocks
13. Place the slices on a baking sheet and place under broiler for 1 minute
14. Season soup mixture with salt, pepper and cognac
15. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip
16. Place bread round, toasted side down, on top of soup and top with grated cheese
17. Broil until cheese is bubbly and golden, 1 to 2 minutes
By RecipeOfHealth.com