French Onion Soup Gratinée with Cognac
85% authentic · French
An elevated French onion soup featuring a splash of cognac for added depth and complexity, finished with a rich gratinée topping.
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Ingredients
- Yellow onions2 lbs
- Unsalted butter4 tbsp
- Olive oil2 tbsp
- Beef broth8 cups
- Cognac1/4 cup
- Dry thyme1 tsp
- Bay leaf1
- Rye bread1 loaf
- Gruyère cheese, grated1.5 cups
- Emmental cheese, grated0.5 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Slice onions thinly. In a large Dutch oven, melt butter with olive oil over medium heat.
- 2
Add onions and cook slowly, stirring occasionally, until deeply caramelized, about 60-75 minutes.
- 3
Increase heat to medium-high, add cognac, and carefully ignite with a long match or lighter. Let flames die down, then scrape bottom of pot.
- 4
Add beef broth, dry thyme, and bay leaf. Bring to a simmer, then reduce heat, cover, and cook for 45 minutes.
- 5
Preheat broiler. Toast slices of rye bread until golden.
- 6
Remove bay leaf. Season soup with salt and pepper.
- 7
Ladle soup into oven-safe bowls. Top with rye bread slices and a mixture of Gruyère and Emmental cheeses.
- 8
Broil for 3-5 minutes until cheese is melted and golden brown.
