French onion soup from scratch
Rated 2.6 stars by 8 users
Cuisine
French
Servings
4-6
Prep Time
30 minutes
Cook Time
2 hours
Ingredients
- 1 ½ - 2 kg onions
-
1 - 1 ½ liter stock
- 4 garlic cloves
- 3 tbsp flour
- 2 tbsp butter
- Salt
- Pepper
- Splash Cognac
- Thyme
- Baguette
- Gruyer
- Onions
- Garlic
- Carrots
- Celery
- Bone marrow
- Parsley
- Bay leaves
- Peppercorns
-
Optional: beef rests
Stock
Directions
Cut all the onions into half rings and mince the garlic
- Heat the butter in a big pot and add the onions and garlic. Let it all caramelize until golden brown
- Deglaze with a splash of cognac
Add stock, salt, pepper and thyme, bay leave. Let simmer
Make slices from the baguette and drizzle with olive oil, toast lightly in the oven.
- Assemble by filling a cup with the soup followed by a bed of cheese, some slices of baguette and some more cheese. In the oven under the boiler until the cheese is melted.
Serve with some parsley and enjoy!
Stock
Give the bone marrow some color in the oven
Roughly chop the onion, garlic, celery and carrot
Add oil to a pan and fry down the veggies. Go in with the bone marrow (with bones), water, parsley, bay leaves and peppercorns. Add salt to taste
Let simmer for as long as possible
Strain the stock through a fine sieve.