French onion soup

Name: French onion soup
Yield: 12 servings
Ingredients: 6 Figueres onions; 30 ml olive oil; 60 grs butter; 2 cullerades flour; 20 ml cognac; 1 gra garlic; 1 litre chicken stock; 1 whole eggs (optional, 1 per plate); slices of toast; 100 grs grated Parmesan

Gratinated onion soup with toasted bread and cheese, with optional raw egg in each bowl.

Ingredients

Servings

Measurement units

Ingredients

6 Figueres onions
30 mlolive oil
60 grsbutter
2 culleradesflour
20 mlcognac
1 gragarlic
1 litrechicken stock
1 whole eggs (optional, 1 per plate)
slices of toast
100 grsgrated Parmesan

Nutritional Information

Per serving

Calculated for 12 servings

Calories

436 kcal

Protein

15.5 g

Fat

12.6 g

Carbohydrates

69 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Method

Soup base and bread preparation.

Cut the onion into julienne. Sift the flour.
Sweat the onion in oil and butter over a low heat about 25 minutes, translucent, not browned. At the end, sliced garlic.
Dust with flour and stir. Add cognac 3 minutes. Add stock (or water), boil, then 30 minutes on a low heat.
Toast the bread.

Assembly and gratin

Individual oven finishing.

In ovenproof bowls: a raw egg at the bottom, boiling soup, diced toast and Parmesan.
Gratinate at 250 ºC 5 or 6 minutes. Serve hot.

Recommendations & Tricks

Made with water, the soup tastes milder; it can be finished with a raw egg in the bowl.
Better if the bread is a little dry.
Watch that the cheese does not burn.
If the heat stays high, the flour will stick to the bottom of the pan.

Original recipe

View or download the original PDF document.

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