As a soup, I consider this a real treat! Make sure you buy the best quality cheese you can afford, since it’s an important ingredient in this recipe. The soup is very filling, so it can be a meal on it’s own. If you decide to serve it at the start of the meal, make sure the rest of the meal is light. I would suggest my homemade Caesar salad with sliced grilled chicken as a good pairing.
Ingredients
- 1 large sweet Vidalia onion, or 4 to 6 medium cooking onions
- 1 tbsp butter
- 1 clove garlic minced
- ¼ cup dry white wine
- 1 litre best quality low salt beef stalk (or homemade beef stock)
- Splash of cognac (optional)
- 1 bay leaf
- Salt and pepper to taste
- Dried or toasted French bread slices, about 1 inch thick
- Approximately 4 ounces of strong white cheddar or gruyere cheese, sliced
- 2 heaping tbsp quality parmesan cheese
Directions
- Thinly slice onions and set aside
- Melt butter in pot
- Add onions and garlic and saute until onions are translucent and soft
- Add wine (and cognac if you are using it) and combine
- Next, add beef stock and seasonings
- Combine and simmer 20 to 30 minutes
- Preheat broiler
- Pour hot soup into oven/broiler safe bowls
- Cover top with dried or toasted French bread
- Cover toast with cheddar or gruyere, sprinkle parmesan on top
- Place bowls on baking sheet covered with foil and broil until cheese is melted and slightly browned
Tips: Serve with a napkin around onion soup bowl handle because bowl will be very hot!
posted by: everydayhomegourmet.blog/
Every Day Home Gourmet 