FRENCH ONION SOUP
3 tablespoons unsalted butter
3 cups sliced onions
1 small clove garlic, peeled, and finely chopped
1 quart chicken stock
2 tablespoons cognac
Kosher salt to taste
4 slices toasted French bread
2 teaspoons olive oil
4 ounces coarsely grated Swiss and Gruyere cheese
Heat the butter, and when it stops foaming, add the onion slices. Cook them over medium heat until they are soft and translucent but not browned, about eight to ten minutes. Add the chopped garlic and saute them with the onions for one more minute.
Pour in the stock, bring it to a simmer with the onions, regulate the heat to a low simmer, partially cover, and cook the soup for 20 minutes. Off the heat add the cognac and salt to taste.
Preheat the broiler. Place French bread slices in the bottom of small, deep bowls assembled on a bake sheet. Drizzle olive oil over each piece and pour on the soup.
Distribute the grated cheese generously and evenly over the surface of the soups. Run the bake sheet under the broiler and watch for the cheese to melt and bubble. Remove bowls from the heat and serve piping hot.
YIELD: 4 servings.
Copyright © 2009 Chez Madelaine.
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