Easy
French Onion Soup Recipe
This is definitely the best, easy French onion soup recipe I have ever tried!
It is the PERFECT gourmet appetizer for a time-stretched host or hostess as it actually improves the flavor when made the day before!
This easy French onion soup recipe is made with slowly cooked caramelized onions, enhanced with white wine and Cognac and finished with crusty bread topped with melted cheese.
Gourmet food........the EASY way!
French Onion Soup au Gratin
INGREDIENTS
SERVES 6
1 1/2lb (700g) onions, thinly sliced
2 tablespoons olive oil
2oz (50g) butter
2 cloves garlic, crushed
1/2 level teaspoon granulated sugar
4 cups (1 liter) good beef broth (stock)
1 1/4 cups (275ml) dry white wine
2 tablespoons Cognac
salt and freshly milled black pepperB
For the Croutons:
French bread or baguette, cut into 1 inch (2.5cm) diagonal slices
1 tablespoon olive oil
2 garlic cloves, peeled and crushed
To Serve:
6 large or 12 small croutons (see above)
4oz grated Gruyère cheese
2 tablespoons grated Parmesan cheese
chopped fresh parsley for garnish
METHOD
This easy French onion soup recipe actually improves in flavor when made the day before......
- Place a large, heavy based saucepan over a high heat and melt the oil and butter together (being careful not to let the butter burn).
- Add the onions, garlic and sugar and using a wooden spoon continue turning the onions over for 5 or 6 minutes until they start to turn a rich, golden brown.
- Turn the heat down to the lowest setting and continue to cook for a further 30 minutes to reach the caramelization stage. Continue to occasionally turn the onions over during this time.
- Now pour in the white wine and beef broth (stock). Season well with salt and freshly milled black pepper.
- Turn up the heat and continue stirring scraping the base of the pan to release the caramel. Once it comes back to the boil, turn the heat down to the lowest setting and leave to cook very gently for about an hour.
- Finally, adjust the seasoning, turn off the heat, and allow to cool completely. Ladle into a suitable container, cover and refrigerate.
Shortly before your guests arrive, this easy French onion soup recipe can be finished off:
MAKE THE CROUTONS:
- Preheat the oven to 350F/180C, gas mark 4.
- Drizzle the olive oil over a large, solid baking sheet. Add the crushed garlic and use your hands to spread the oil and garlic evenly.
- Spread the slices of bread on the tray and press down lightly to absorb the oil. Turn the slices over and repeat.
- Bake in the oven for 20 to 25 minutes until crisp and golden brown. put to one side while you finish the soup.
TO SERVE:
- Pour the chilled soup into a large saucepan and bring back to a simmer over a medium heat, stirring occasionally.
- Now stir in the Cognac and check the seasoning.
- Preheat the broiler/grill to high.
- Ladle the soup into 6 individual (pre-warmed) heatproof soup bowls.
- Place 1 large or 2 small croutons on top of each bowl allowing them to float. Sprinkle generously with the Gruyère and Parmesan cheeses.
- Finally pop the whole lot under the grill and leave until the cheese is golden brown and bubbling. Carefully remove from the grill and place the bowls on underplates. Sprinkle with fleshly chopped parsley.
ENJOY!
This easy French onion soup recipe makes an impressive first course for a dinner party, or is equally suitable for a light lunch when served with a tossed salad and some warm, crusty bread.
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