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French Onion Soup

Yields1 ServingPrep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins

Onions cooked to a golden brown in beef stock and cognac.

 3 medium onions, thinly sliced
 2 Tablespoons butter
 1 sprigs of thyme or ¼ teaspoon dried
 4 cups beef stock
 ¼ cup dry cognac
 Salt and pepper to taste
 1 slice of French bread
 1 cup shredded Gruyere cheese
 ¼ cup grated Parmesan cheese

Sauté onions and some salt in melted butter over medium- low heat until they caramelize and even char a bit about 35-45 min.


Add cognac and increase the heat to high for about 5 minutes to cook off some of the alcohol. Add the beef stock and thyme bring to a boil,. Reduce heat, cover, and simmer gently for 1 hour. Add salt and pepper, to taste.


Set oven to broil. Slice French bread into 3/4-inch slices and place on a cookie sheet, toast slices on one side until golden brown. Remove from oven.


Ladle soup into ovenproof bowls, float the bread, toasted side down, and cover with the Gruyere and Parmesan cheeses. It can even spill over the sides. Place ovenproof bowl on a baking sheet and broil until cheese melts. Remove from oven and sprinkle a bit more grated Parmesan cheese over it. Serve immediately.