An authentic French onion soup, flavoured with cognac and vermouth and served in the pot topped with cheesy baguette slices. An incredibly tasty and warming dish to serve to a crowd on a cold blustery day!
5 people made this
2kg onions - peeled, halved and sliced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons plain flour
4 tablespoons cognac
250ml dry vermouth
2L good quality beef stock, warmed
salt and black pepper, to taste
16 thin slices of baguette
16 small slices Fontina cheese
Method Prep:30min › Cook:2hr › Ready in:2hr30min
Heat oil and butter in a large, heavy-based saucepan. Add onions and stir well. Cook on low heat, covered, for 10 minutes.
Remove lid, add salt and sugar and fry the onions for 30 minutes, stirring constantly. At the end of cooking the onions should be caramelised and deep golden brown.
Sprinkle flour on top of onions; cook and stir for about 3 minutes.
Deglaze the saucepan with cognac and vermouth, scraping up any cooked bits on base of saucepan. Add the hot beef stock and mix well. Simmer for 90 minutes, loosely covered with a lid. Season with salt and pepper.
Toast the baguette slices under the grill until golden brown on both sides. Lay a slice of cheese on each slice and place under the grill until cheese has melted.
Lay the cheesy baguette pieces on top of the soup in the saucepan, bring to the table and serve.