Classic French Onion Soup Au Gratin with Cognac
Simple steamy bowl of onion soup au gratin is comprised of beefy onion broth, crusty french bread and melted bubbling gruyère cheese. Surely to warm you up on a cold day!
Yield: 6
Calories: 443kcal
Cost: $15
Equipment
- 6 Ramekins or mini cocottes
- Large Stainless Steel Saucepan
- Wooden Spoon
Materials
- 4 Sweet onions sliced in half then thinly
- 3 tbs Unsalted Butter
- ¼ tsp Sugar
- 1 tbs Flour
- ¼ cup Cognac
- 4 tbs Better than Bouillon Roasted Beef Base
- 6 cups Water
- Salt & pepper to taste
- 1/2 loaf Crusty French Bread cut into 1" cubes (or your choice of bread)
- 8 oz Gruyère Cheese or Comté Cheese
Instructions
- Slice onions in half then thinly slice. Set aside.
- In large stainless steel saucepan, melt 3 tablespoons of the butter; add onions, sprinkle with sugar and cook on high heat.
- Stir frequently and cook until onions are dark golden brown. This will take 15-20 minutes. Add flour; stirring to cook 1-2 minutes longer.
- Add cognac and let it reduce. Scrape the browned bits at bottom of pan. Add beef base and gradually add water while stirring constantly.
- Season with salt and pepper to taste. Bring mixture to boil, reduce heat and simmer uncovered for 1 hour.
- Meanwhile place cubed bread on rimmed baking sheet. Bake in 300° oven until thoroughly dry and light brown.
- When soup is done, ladle soup into your ovenproof soup bowls. Place bread cubes on top of soup, and top with cheese. Place under heated broiler long enough to melt and bubble cheese.
Notes
Use as much or as little cheese as you want.