Salut mes P’tits Croissants!
Today we are making an onion soup!
Do I really need to explain this dish.. A rich beef broth full of herbs and sweet onions, topped up with bread and melted hooey gooey and crispy cheese.
A classic of French cuisine, placed in bedrooms of the bride and groom to eat before the consummate their wedding.
Now, enough talking. Let’s get cooking, shall we?
Serves 4
Onion soup
6 Pcs large white onion (sweet or Spanish, peeled and sliced)
1 Pc onion (halved)
3 tbsps Olive oil
3 tbsps Butter
4 Cloves garlic (crushed and peeled)
Salt and pepper to taste
10 cups Rich beef broth (or veg stock if you’re vegetarian)
1 cup Red wine
4 Pcs bay leaves
2 Sprigs thyme
2 Sprigs rosemary
2 tbsps Brandy
3 tbsps Sherry wine
8 Slices day-old baguette
8 Slices Gruyere
4 tbsps Freshly grated Parmigiano Reggiano
- In a heavy bottom pot, add oil and butter and sweat the onion without colour.
- Seasoned with salt and pepper, add the garlic and cook for 25-30 min, stirring occasionally.
- In a cast iron, burn the onion halves on both side.
- Deglaze with red wine and reduce to almost dry.
- Add the burnt onion, and flambé with brandy. Stir often.
- Cook for another 2 minutes and add the beef stock.
- Cook covered for 2 hours on low heat.
- Remove the lid and add the herbs and cook for another hour.
- Finish the soup with the sherry wine and adjust the seasoning if necessary.
- Discard the herbs and fill up lion’s head bowl.
- Place 2 slices of bread overtop the soup, top up with cheese.
- Place in the oven on high broil, and bake the soup until golden brown and crispy.
- Bon appetit!
