Directions
- 1In a large Dutch oven over medium low heat, add butter and olive oil.
- 2Once melted, add onions and stir to coat with the fat. Season with salt.
- 3Add a lid and cook for about an hour, stirring every 15 minutes until caramelized.
- 4Add Cognac and let reduce all the way.
- 5Then add bay leaves, flour and garlic. Cook for 1 minute.
- 6Next add beef stock and bring to a boil. Lower to a simmer and keep warm.
- 7Slice the baguette, place slices on a baking sheet.
- 8Drizzle with olive oil and season with salt, pepper and chopped thyme.
- 9Broil until toasted.
- 10Add French Onion soup to an oven safe bowl.
- 11Then add crostinis and top with lots of cheese.
- 12Broil on low until melted.
- 13Garnish with chives and enjoy!
Ingredients
- 2.5 lbs yellow onions
- 2 Tbsp butter
- 2 Tbsp olive oil
- 3 cloves garlic
- 0.5 cup Cognac or Brandy
- 2 Tbsp flour
- 2 bay leaves
- 4 cups homemade beef stock
- 1 Tbsp Worcestershire sauce
- 1 salt
- 1 pepper
- 1 sourdough baguette
- 2 cups gruyere cheese
- 1 thyme
- 1 chives
Equipment
Dutch ovenknifecutting boardbowlbaking sheet
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