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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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It's been really cold here (yes, I'm such a baby, I live in California!) so I was craving the comfort and warmth of this soup. It's a classic and for good reason! I hope you make this soup on a cold and rainy day like I did :-) Ingredients:
6 tablespoons unsalted butter |
3 extra large sweet onions, peeled, halved and thinly sliced |
2 turkish bay leaves |
1 bunch fresh thyme sprigs, tied together with butcher's string |
1 teaspoon of sugar |
1/4 cup cognac (i used hennessey) |
1/4 cup zinfandel wine |
splash of quality aged balsamic vinegar |
28 oz beef stock |
14 oz chicken stock |
4 slices french batard |
2 cups french emmentaler cheese, grated |
kosher salt and fresh ground pepper to taste |
Directions:
1. Melt butter in a heavy pot. Add onions, sugar, thyme, bay leaves over medium heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 30 minutes. Stir in wine, balsamic & cognac and cook, stirring, 2 minutes. Stir in stocks, salt and pepper (go heavy on the pepper) and simmer, uncovered, stirring occasionally, 30 minutes.
2. Toast bread at 350°F, turning over once, about 10 minutes. Remove croûtes from oven and preheat oven to 400 degrees.
3. Discard bay leaves and thyme from soup and divide soup among french onion soup crocks then float a croûte in each. Top with cheese, allowing ends of cheese to hang over rims of crocks.
4. Place bowls on baking sheet and bake for 10 minutes, until cheese is melted and bubbly.
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