The Best French Onion Soup – A love story

• Produce

  • 1 cup Onions [or the entire homemade recipe here
  • 1 tbsp Thyme, fresh

• Canned Goods

  • 3 1/2 cups Beef broth [preferably, low-sodium homemade or organic

• Baking & Spices

  • 1 tbsp Flour
  • 1 Kosher salt and fresh cracked black pepper

• Bread & Baked Goods

  • 1 French baguette

• Beer, Wine & Liquor

  • 2 tbsp Cognac

Found on americanheritagecooking.com

Description

Ingredients

• ~1 cup caramelized onions [or the entire homemade recipe here]
• 1 tablespoon flour
• 1 tablespoon chopped fresh thyme (not packed)
• 2 tablespoons Cognac*
• 3 ½ cups beef broth [Preferably homemade or organic, low-sodium]
• Kosher salt and fresh cracked black pepper to taste
• French baguette, sliced ¾ inch thick along a diagonal
• 1 ½ cups (or more, I’m not judging.) gruyere, swiss and fontina cheese.**

Directions

• When making French onion soup, I caramelize my onions in a Dutch oven, so that I only dirty one pot. L-A-Z-Y
• Once your onions are sufficiently caramelized (deep, rich caramel in color) sprinkle with the flour and stir to coat. Add the thyme, Cognac, two large pinches kosher salt and a few grinds of pepper. Stir to distribute the spices and allow to cook on low for a few minutes.
• Add your beef broth and simmer over low heat for 30-40 minutes. This allows the flavors to develop.
• While your soup is simmering, toast your bread on a baking sheet under the broiler. Watch it carefully! Toast until brown on each side.
• Ladle an equal amount of soup into each broiler-safe, 13 ounce bowl. Top with several bread slices and then top with ¼ of the cheese mixture. Broil on a baking sheet until the cheese has melted and has started to bubble and brown.
• Serve immediately, but eat with care! HOT!