French Onion Soup is my daughter Margot’s favorite. She loves the melted cheese over the top and sides of the soup, those scrumptious caramelized onions and the crouton soaked in the delicious broth!
In a previous lesson we made caramelized onions that came to 4 cups – perfect for this recipe. That is the harder part of the recipe. This soup, once the onions are done, comes together in 30 minutes with only a few ingredients. While the onions are flavorful all on their own, the addiition of a little cognac, fresh thyme sprigs and a couple of bay leaves enriches the soup.
Watch the video!
Traditional French onion soup uses beef stock. I prefer a roasted veal stock or roasted chicken stock. The beef is very strong and I find it overwhelms rather than complements the sweetness of the caramelized onions.
Don’t forget to remove the thyme sprigs and bay leaves!
Also in a previous lesson we demonstrated how to make cheesy crostini. These top the soup in lieu of the sheet of cheese that my daughter so loves. I like the cheese melted on the crostini and then placed on top of the soup. The dry bread soaks up the broth and the broth keeps the cheese soft and gooey and you get all that goodness in one bite!
I put two in each bowl with a plate of extra cheesy crostini on the table for anyone who might need and extra or two!
The soup freezes well.
- 1 recipe Caramelized Onions
- 6 cups stock
- ½ cup cognac
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon freshly ground pepper
- GARNISH: Cheesy crostini
- Combine the onions, stock, cognac, thyme, bay leaves and pepper in a large saucepan and . bring to a boil. Lower the heat to a gentle simmer, just a few little bubbles rising to the surface, and cook for 30 minutes.
- Don't forget to remove the thyme sprigs and bay leaves!
- Ladle the soup into the bowls and top each with some cheesy crostini.