Kreacher's French Onion Soup
Serves 6
Ingredients
- 4 medium onions
- 1/2 stick (4 tablespoons) butter, melted
- 1/4 teaspoon sugar
- 1 tablespoon all-purpose flour
- 6 cups beef or chicken stock
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup cognac
- 1 baguette
- 1/2 cup grated Parmesan cheese
Preparation
- Preheat the oven to 350 F. Halve the onions and slice as thinly as possible (into "half moon" shapes).
- In a heavy soup pot, heat the butter. Remove the pot from the heat.
- Remove one end of the baguette and slice 6 1-inch thick slices for the croutons. Cover the cut end of the bread and save for the end. Dip a pastry brush into the butter and brush 1 side of each slice with the butter. Place the slices butter side up on a baking sheet and sprinkle with the cheese. Toast the bread in the oven for about 10 minutes or until browned.
- While the bread toasts, return the pot to the heat and add the onions. Season with salt and peper. Stir in the sugar and continue to stir over medium-high heat until the onions have browned, about 15 minutes.
- Blend in the flour. Gradually add the stock while stirring and bring the soup to a boil. Reduce the heat to a simmer and cook uncovered for 30 minutes. Stir in the cognac.
- Ladle the soup into warmed bowls and float a cheesy crouton in the center, then sprinkle cheese around the crouton.
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