I hadn’t made French onion soup until recently because I’ve have bad memories of salty gloopy soups covered with an inch of cheese. But I love onions, wine brandy and cheese so this should be a dream recipe for me. It is so good! I had this for lunch four days in a row and was very happy. My version uses chicken instead of beef stock and skips the sherry. Also I just lightly toasted some French bread and served alongside the soup for dipping. Soggy bread is a bit polarizing I find!
I can’t explain how rich and filling this soup is! Yes it takes a while to make but it doesn’t require constant attention so you can putter around the kitchen getting other stuff done while you have this on the burner.
A simplified but delicious take on a classic French soup.
- 2 1/2 pounds yellow onions halved, and sliced 1/4-inch thick (8 cups)
- 1/4 pound unsalted butter
- 2 bay leaves
- 1/2 cup brandy or cognac
- 1 1/2 cups good dry white wine
- 4 cups chicken stock
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- Freshly grated Parmesan
- French bread
Halve and slice the onions into 1/4 inch strips
In a pot, sauté onions, butter and bay leaf for 30 minutes or until golden brown.
Use brandy to deglaze the pan. Simmer for 5 minutes, uncovered.
Add in white wine. Simmer for 15 minutes, uncovered.
Pour in chicken stock, salt and pepper. Bring to a boil, reduce to a simmer and cook for 20 minutes.
Take out the bay leaf, serve with lightly toasted french bread.