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French Onion Soup Gratinee with Gruyere Croutons

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Course Mains, Soups
Cuisine French
Servings 4

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.