My French onion soup
Yield 2 servings
Ingredients
- 700 gr onions, peeled, sliced in 2, head and bottom cut off
- 50 gr butter
- 2 tablespoons oil ( vegetable or olive oil)
- 1 tablespoon flour
- 150 ml dry white wine
- 800 ml beef stock
- 200 ml water
- 180 gr Comte cheese, grated
- 1 baguette, sliced
- 2 tablespoons cognac
- salt and pepper
Instructions
- In a saucepan or braiser melt the butter with the oil. Add the onions and brown on both sides.
- Cook the onions in a pre heated oven at 180C for 10 minutes and retire to the stove.
- Dust the onions with the flour and stir. Add the wine and stir, mashing up the soft onions.
- Add the beef stock and water and simmer on low heat for 30 minutes, occasionally stirring.
- Place the slices of baguette on baking sheet, drizzle with olive oil and add grated cheese. Grill in pre heated oven at 180C for 10 minutes. Remove and reserve.
- Add the cognac and blend with handheld mixture a little if you prefer. Make sure to leave some chunks of onion. Season with salt and pepper to taste and serve with a crouton dipped in the soup and the rest on a side plate. ( you can never have enough croutons!)
Notes
on www.leeksandhighheels.com by Sandra Slawinski
Recipe by Leeks and High Heels at https://leeksandhighheels.com/recipes/winter/my-french-onion-soup-with-little-help-from-julia/