Sur la Table's French Onion Soup
Submitted by ida
Classic French onion soup with caramelized onions, Dijon mustard, and cognac flambe. Topped with toasted bread and broiled Gruyere cheese.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
80 minThis is Sur la Table’s version of the bistro classic. You’ll caramelize sliced white onions with butter and a pinch of sugar until they’re deeply golden and sweet, stir in Dijon mustard for tang, then add cognac and flambe for dramatic flavor (and a little show).
Beef stock simmers everything together for an hour, melding those sweet onions with rich broth. Ladled into individual bowls with toasted French bread and a generous blanket of Gruyere, then broiled until bubbly and browned.
It’s the soup that makes you feel like you’re in a Parisian cafe on a cold night.
Pro Tips
- Slice onions uniformly thin so they caramelize evenly without burning
- Don’t rush the caramelization (low and slow is key for deep sweetness)
- Use good beef or veal stock (quality really shows in this simple soup)
- Be careful when flaming the cognac (pull pan away from heat, add cognac, then return to flame)
- Use oven-safe bowls for broiling so cheese can bubble right on top
Ingredients
Directions
Peel and slice onions thinly. Melt butter in large saucepan, add onions and sauté til soft and translucent.
Add sugar and cook over low heat until caramelized. Stir in Dijon mustard.
Add cognac and flame.
Add beef stock gradually until soup begins to boil.
Stir constantly.
Lower heat and cover pan. Simmer gently for one hour.
Ladle soup into individual bowls. Float toast on top of each serving. Cover generously with grated cheese.
Season with freshly ground pepper. Broil until cheese is melted.
Bon appetit.
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