French Onion Soup Gratinee with Gruyere Croutons
There are many interpretations of French Onion Soup. We love ours! This version is simplified in the preparation without compromising the rich flavors and crisp, melty crostini you would expect.
We begin with lots of sweet onions sauteed to a golden brown. Our secret to the amazing flavor is simply – homemade chicken stock (trust us nothing beats homemade). Next, stir in a mise en place of good butter, cognac and thyme. The final step is quickly broiling baguette slices with shredded gruyere cheese, until the cheese is melted and bubbly. Serve with an acidic, earthy pinot noir or pinot gris and dip the gooey crostini into the steaming soup. Happy winter!
French Onion Soup Gratinee with Gruyere Croutons
Ingredients
- 4 large onions
- 4 tablespoons unsalted butter, softened, divided
- 2 tablespoons cognac
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons thyme leaves, fresh
- 4 tablespoons extra virgin olive oil
- 2 teaspoons sugar
- 1/2 tablespoon all-purpose flour
- 4 cups chicken stock *homemade is best
- 1 teaspoon Better Than Bouillon roasted chicken base
- kosher salt and freshly ground pepper, to taste
- 1 baguette
- 2 cups shredded gruyere
Instructions
The Prep
- Slice the onions in half, and then in half again. Peel and place each on a cutting board., flat side down,and slice into thick 1/2-inch slices.
- In a small bowl using a fork, mix 1 tablespoon of the butter with 2 tablespoons cognac, mustard, and thyme leaves.
- Move oven rack to the top shelf. Preheat the broiler.
Cook
- Melt remaining butter into the olive oil in the saucepan. Add the onions. Cook very slowly on medium-low heat until they have deep brown color, about 17 minutes. Turn up the heat to medium-high, add the sugar, and stir for 1 minute.
- Remove from the heat, add the flour, and stir well to cover the onions. Pour in the stock and chicken base, stir, place back on the heat, and bring to a boil. Turn down to a simmer and cook for 5 minutes. Add salt and pepper.
- Whisk in the butter and cognac mixture and bring back to a low simmer until ready to serve.
- Meanwhile, place the slices of baguette on the baking sheet. Equally divide the cheese on top of the slices and place under the broiler until the cheese is melted and bubbly.
- Ladle the soup into bowls. Serve with slices of baguette with melted cheese.
