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.
If you’ve tried this French onion soup then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
French Onion Soup
For the Soup:
- 2 1/2 pounds yellow onions halved, and sliced 1/4-inch thick (8 cups)
- 1/2 cup unsalted butter 115g
- 2 bay leaves
- 1/2 cup brandy or cognac 118mL
- 1 1/2 cups good dry white wine 355mL
- 4 cups chicken stock 946mL
- 1 tablespoon kosher salt 18g
- 1/2 teaspoon freshly ground white pepper 3g
- 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.
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