Onion Soup - Traditional French

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: people

It is very rich and sustaining due to the oxtail, the toasted bread, and loads of cheese that accompany it. I added the oxtail to give the store-bought broth a richer flavor.

Ingredients

3 yellow onion, medium thinly sliced
2 sweet vidalia onions, medium thinly sliced
3 tablespoons unsalted butter
1 tablespoon olive oil
½ teaspoon sugar
1 tablespoon unbleached all-purpose flour
5 cups beef stock
1 pound oxtail
1 cup red wine
2 thyme, sprigs
3 tablerspoons cognac
4 French bread, slices
1 cup Gruyere cheese, grated
salt and pepper

US - Metric

Instructions

Preheat the oven to 400º. Spread the rounds of baguette on a cookie sheet and bake until golden brown. Set aside.
Heat the butter with the oil in a large saucepan until melted. Add the onions and cook gently over medium heat and occasionally stir. When the onions are completely soft and slightly light golden.
Add the sugar, pinch of salt and increase the heat to high. Cook for about 2 minutes until the onions caramelize slightly.
Stir in flour and cook for about 1 more minute until light brown. Pour in the beef stock, the oxtails, red wine, fresh thyme, add pepper to taste, and bring to a boil. Lower the heat, partially cover and simmer for about 50 minutes.
Remove the oxtails and the thyme. Add the Cognac to the soup. Stir well. Taste and adjust the seasoning.
Turn on the broiler. Leave the door open while reaching the temperature.
Ladle the soup in 4 French onion soup terrines. Cover with the baguette and pile on the Gruyere cheese. Place the terrines on a cookie sheet.
Put the soup terrine under the broiler until the cheese melts.
Serve immediately.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.