Sur la Table's French Onion Soup
Yield
servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
onions
white, thinly sliced |
|
| ¼ | cup |
butter
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | Tbs. |
dijon mustard
|
*
|
| 6 | cups |
beef stock
prefer veal stock if possible |
|
| ¼ | cup |
cognac
|
*
|
| 1 | x |
french bread
toasted |
*
|
| 1 | x |
cheese
gruye`re |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
onions
white, thinly sliced |
|
| 59 | ml |
butter
|
|
| 5 | ml |
sugar
|
|
| 2 | Tbs. |
dijon mustard
|
*
|
| 1.4 | l |
beef stock
prefer veal stock if possible |
|
| 59 | ml |
cognac
|
*
|
| 1 | x |
french bread
toasted |
*
|
| 1 | x |
cheese
gruye`re |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
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.
