Add a few ounces of the swiss cheese directly into the soup and stir.At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.Check the soup for seasoning and add salt and pepper if needed.Cook the croutes for 15 minutes in oven on each side (30 minutes total).Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.To make the "croutes" (toasted bread), heat oven to 325 degrees F.Add the rest of the stock, wine to the soup.Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.(If the flour does not form a thick paste, you can add a bit more butter here). Brown the flour for about 2-3 minutes trying not to scorch it.Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.To brown or caramelize the onions turn heat under pot to medium or medium high heat. Cover and cook for about 20 minutes until they are very tender and translucent.Add sliced onions and stir until they are evenly coated with the oil.Add 1 Tbs cooking oil, 2Tbs butter to pot.Place heavy bottom stock pot or dutch over over medium-low heat.This can be made vegetarian by using a beefy-flavored veg broth such as Better than Bullion Beefless broth instead of beef stock. You can make this even days ahead of time and then add the toasted bread ("croutes" as Julia calls them) and cheese and bake it the day of. The result is an out-of-this-world onion soup with an amazing depth of flavor. The sage, wine, raw onion, and cognac are optional, but they contribute a lot, so use what you have. It is also more detailed than others and includes fool-proof instructions for properly browning onions as well as many extra add-ins.ĭon't be put off by the long list of ingredients. It takes a little longer, but the time is very well spent. After making many of the existing recipes with success, I wrote down this recipe while watching Julia Child in a very old episode of "The French Chef". "There are a lot of French Onion Soup recipes on Zaar, but I think that this very authentic version deserves a place on the list.
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