French Onion Soup Recipe
- 3 Red jumbo onions,
- thinly sliced
- 1/2 cup Unsalted butter
- 3 Tbsp. Olive oil
- 1 Tbsp. Sugar
- 2 (14 oz. cans) Beef broth
- 6 Tbsp. Cognac
- 1 tsp. Dijon mustard
- Salt and pepper to taste
- 4 Oven-proof soup bowls or crocks
1 French baguette, cut on an angle into half inch slices (3 slices per serving)
10 oz. Grated Swiss Gruyere or extra fine Asiago cheese
Saute onions in butter and olive oil in large skillet over medium-high heat. Add sugar and cook 15 minutes stirring frequently. Add beef broth with the cognac and mustard. Salt and pepper.
Simmer on medium to low heat for 15 minutes, stirring occasionally. Pour mixture into bowls and top with three baguette slices. Sprinkle 2-1/2 oz. grated cheese over each bowl. Place bowls on baking sheet. Bake 20 minutes at 450F or until golden brown.
OPTIONAL: Place the baguette slices on a baking sheet to toast at 350F for ten minutes before using.
Serve with a dry Gewurztraminer or Pinot Gris. Gewurztraminer and Pinot Gris are wonderful wines and are the traditional complement to onion soup.
See glossary for recipe ingredients you’re not familiar with.