2 quarts of stock - either beef or mix of beef and chicken
1/2 c dry white wine or dry vermouth
Salt and pepper to taste
3 tbl of cognac
12 rounds of French bread, 1/4 inch thick
olive oil
1-2 cloves are garlic, halved
1-2 cups of Gruyere or Compte cheese, grated
Instructions
Preheat the oven to 400 degrees.Liberally grease a Dutch oven with
olive oil. Then combine onions, butter, olive oil, salt thyme and
bay leaf. Cook covered in the oven for 1 hour. Stir and leaving
the lid slighly askew, continue cooking for an additional 1 1/2
hours.
If using the Instapot, melt butter and oil, add onions and other
ingredients and put on pressure cook high for 20 minutes. Immediately
release pressure. Continue with step 2 using saute setting on high.
Transfer the Dutch oven to the stovetop. Cook the onion mixture over
medium-high heat, until the liquid is evaporated and the onions are
golden - about 20 minutes.
Mix flour into onions. Add wine and cognac to begin deglazing. Then
add broth scrapping the bottom of the pan to loosen any carmelized
onions. Bring the soup to a boil and simmer for 30 minutes. Remove
bay leaf
Brush bread rounds with olive oil. Broil both sides of the bread
until they are golden brown. Rub toasts with garlic and set aside.
Laddle soup into crocks. Top with 2 toasts and cover with grated
cheese. Place crocks unter broiler for 1-2 minutes, until the cheese
is brown and bubbly.
Originally Submitted
12/31/2012
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