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Ingredients:

  • 4 yellow or sweet onions

  • 30 oz beef stock can substitute with chicken stock, warmed

  • 4 tbsp butter

  • 1-2 tbsp cognac

  • 1 tbsp olive oil

  • 3 tsp salt

  • 1 clove garlic minced

  • 1 cup shredded Gruyere cheese

  • 1 cup white wine 

  • 1 bouquet garni (thyme parsley bay leaf and a few peppercorns)

  • 1 loaf of bread 

Watch the Tutorial:

Method:

  • Cut the onion in half and cut onions 1/4 inch slices. Keep in mind the slice and how onions will fit in your spoon

  • Place cut onions in a large mixing bowl

  • Heat a Dutch oven or large sided pot to medium low heat

  • Add the butter and the olive oil

  • When all melted, add the onions and minced garlic clove to the pot and add 1.5 tbsp salt and mix well

  • Mix and toss the onions every 10 mins or so.  So as not to have onions stick to the bottom of the pot

  • As the onions begin to caramelize toss and mix the onions a bit more frequently

  • Once a deep golden brown color is achieved add the Wine

  • Adjust heat to a simmer and reduce down until you have a syrupy consistency

  • Add the warmed stock  and bouquet garni, cover and simmer 20 minutes

  • Add the cognac blend well, simmer 10 more minutes

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Method Continued:

  • Cut bread into 1 inch slices

  • Remove crust and cut bread so as to cover as much of the top of your bowl or ramekin as possible

  • Place oven on Broil and place oven rack 6-10 inches from broiler

  • Toast the bread under the broiler until lightly toasted 30 seconds to 1 minute

  • Add the soup to the bowl or ramekin

  • Top the soup with the bread and generous amount of cheese

  • Place under broiler 1-4 minutes until cheese is golden brown and bubbly

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