French Onion Soup4
Servings: 4 people
- 4 brown onion - sliced into half moon slices
- 6 tablespoons butter
- 3 teaspoons diamond kosher salt
- 2 bay leaves
- 3 cloves garlic - chopped
- 2 tablespoons cognac
- 1 teaspoon pepper
- 2 tablespoons flour
- 1 cup dry white wine
- 1 quart beef broth
- 2 teaspoons Worcestershire
- 1 tablespoons sherry vinegar
- 1 baguette
- 2 cups Comte cheese - grated
- In a large dutch oven, sauté the butter with all the onions and season with 3 teaspoons salt and 1 teaspoon pepper. Allow the onions to cook down on medium heat for 15 - 20 minutes stirring every few minutes. If you have more time - even better! More of the caramelized flavor will develop!
- Next, add in the bay leaves, garlic and cognac. Allow onions to cook for another 10 minutes.
- Then add in the flour and allow it to cook out stirring constantly for 5 minutes.
- Pour in the white wine and cook the wine out for 3 minutes before adding a quart of beef broth, sherry vinegar and Worcestershire.
- Turn to simmer and cook for about 15 minutes on low.
- Once soup has thickened and it tastes yummy, (taste it to see if it need a little more salt and pepper!), transfer into individual oven safe bowls or ramekins. Fill the ramekins almost to the top and then place a pice of sliced baguette in the middle and top in completely with Comte cheese.
- Place the ramekins on a baking sheet and place them in the oven on broil for 5 minutes or until the cheese is melted and ~bubblin’~.
Serve immediately! Its so delicious! With love + salt