Florette’s French Onion Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
- 1 teaspoon of minced garlic
- 4 medium-sized yellow onions (sweet vidalia are best cut in half and thinly sliced
- 3 tablespoons of salted butter (1/4 stick)
- 2 generous pinches of sea salt
- 2 cups white wine (500 ml)
- 1 can beef broth (300 ml)
- 1 can chicken broth (300 ml)
- 1 bouquet garni (or some fresh thyme parsley and a bay leaf)
- splash of cognac
- splash of worcestershire sauce
- fresh ground pepper (i like baie rose)
- good crusty (even day old) french bread
- 1 cup grated gruyere cheese
- Carbohydrate 0.2376 g
- Cholesterol 72.6 mg
- Fat 21.3444 g
- Fiber 0 g
- Protein 19.6746 g
- Saturated Fat 12.48258 g
- Serving Size 1 1 Serving (66g)
- Sodium 221.76 mg
- Sugar 0.2376 g
- Trans Fat 1.08966 g
- Calories 273 calories
Melt butter in a large saucepan over low heat and add onions, garlic and salt. Let the onions sweat down until golden and creamy, around 20 mins or so. Add white wine and bouquet garni (or herbs), turn the heat up and reduce the wine down until syrupy. Add the chicken and beef broth, the splash of cognac and Worchestershire, S & P to taste, and turn down to simmer for 5 minutes. Turn on the oven to bake at 350°degrees F, and prepare two big (ovenproof) ceramic bowls on a cookie sheet. Remove the bouquet garni (or just the bay leaf if you’ve used fresh herbs) and slice off four pieces of French bread. Spread the bread with butter (optional), and place in the bottom of the bowls. Pour soup over the bread, cover liberally with the cheese, and place in the oven for 15 minutes until you have achieved a bubbly, melty crust. Serve with a light mésclun salad and either a decent Cotes du Rhone or a nice dark beer.
